I haven’t used my German tastebuds in a while, so this is from my dad’s side of my food family. Now, my mash up on this one is the addition of beef heart. So, kinda like a steak and kidney pie without the crust and no kidneys, so not really. There is the sour taste with the vinegar and the sherry. A crock pot would be perfect for a long cook for 3 hours. I hope you like it.
1 pound sirloin steak, cut in 1” cubes
1 pound beef heart, cut in 1” cubes (from Sierra Linda Farm)
1 red onion, chopped in large pieces
15 baby carrots
1 cup sherry
1/4 cup white vinegar
2 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon pepper
4 tablespoons olive oil
1/2 cup flour
1 teaspoon seasoning salt
32 ounces beef or chicken stock
8 ounces water
Thin German noodles.
Parsley and parmesan for garnish
Trim fat and veins from heart.
Mix flour with season salt and pepper.
Toss sirloin and beef heart in flour mixture.
Heat soup pot to medium and add oil.
Add meat and brown.
Add onions and garlic and cook for 3 minutes.
Add sherry and scrape bottom of pan.
Add rosemary, bayleaves and thyme.
Add chicken or beef stock.
Cook for 1 hour on medium low.
Add vinegar and carrots.
Cook for two hours or until meat is tender.
Remove the bay leaves.
Cook noodles per package instruction.
Serve beef over noodles and top with parsley and Parmesan.