Swabian Beef (Schwabisches Fleisch)

• 3 lbs tail beef tenderloin
• 1 dash salt, and pepper
• 4 ounces salt pork
• 2 tablespoons flour
• 3 tablespoons fat
• 12 cup water or 12 cup soup stock, as needed
• 2 tablespoons onions, chopped
• 2 tablespoons flour
• 1 teaspoon parsley, chopped
• 1 cup sour cream
• 1 teaspoon capers, chopped
• 1 teaspoon lemon rind, chopped
• 2 pickles, chopped
• 2 anchovies, chopped

1. Slice meat 1/4 inch thick.
2. Trim edges; pound; season with salt and pepper, and lard with strips of salt pork.
3. Sprinkle one side with flour.
4. Fry gently in 2 Tablespoons fat until medium rare.
5. Pour fat into another pan.
6. Add 1/2 cup water or soup stock to remaining gravy; bring to a boil.
7. Fry onions in fat in pan, adding 1 more Tablespoon fat.
8. Mix in flour.
9. Add parsley, gravy, and sour cream.
10. (If needed, add some more soup stock.)
11. Place meat in gravy with capers, lemon rind, pickles, and anchovies.
12. Simmer until tender (about 20-30 minutes).
13. Serves 6.
14. NOTE: If another cut of beef is used instead of tenderloin, cook about 1 1/2 to 2 hours, or until tender, and add sour cream before serving.

tenderloin, salt, salt pork, flour, fat, water, onions, flour, parsley, sour cream, capers, lemon rind, pickles, anchovies

Taken from www.food.com/recipe/swabian-beef-schwabisches-fleisch-131826 (may not work)