As part of my ongoing attempt to add more vegetation into my cooking, I decided to go a little Germanish, although I admit that it’s probably not very accurate.  I used “sirloin tips” or “sirloin flap meat”, which after some research is apparently cut from the bottom sirloin.  Either way, it’s a relatively tender and yet textured and flavorful cut that costs about half as much as tenderloin.  That said, you could probably use a different cut, maybe brisket or skirt steak, but you’ll need to tenderize it more.  I can just cut up the tips and they’re good to go.

So, anyway, I enjoyed this recipe, though I used less mustard and horseradish in my test version.  I’ve increased the amounts for this recipe because I like things stronger and I had been a bit too timid in my first attempt. You can reduce them if you like.

As far as service options, I suggest a nice dark rye bread, perhaps toasted, as a base on which to put the meat and sauce.  I also liked tossing a bit of crumbled sharp cheddar on the cabbage.  As far as beverages, if you can get a nice dark German beer- say a Weihenstephaner Hefeweissbier Dunkel or a Spaten Optimator, well that would rock.

Hardware:

• Sauté Pan, very large (Also called a “fried chicken pan”)
• Lid for said pan
• Tongs
• Small Mixing Bowl
• Large Mixing Bowl or Covered Casserole
• Fork or Spoon

Software:

• Beef and Sauce-
• 8oz. to 12oz. of Beef, cut into cubes (Sirloin Flap Tips or similar)
• 8oz. Sour Cream
• 2tbsp. Horseradish, grated
• 3tbsp. Mustard (Spicy Brown)
• Salt and Pepper to Taste
• Cabbage-
• 1 head of Cabbage, roughly chopped or shredded
• 2tbsp. Butter
• 2tbsp. Olive Oil
• 3tbsp. Mustard (Spicy Brown)
• Salt and Pepper to Taste

Preparation:

• To prepare the sauce, mix together the mustard, sour cream, and horseradish.  Cover and refrigerate.
• To cook the cabbage, melt the butter with the olive oil in the big sauté pan over medium heat.  Mix 2tbsp. of the mustard in with the butter and oil.  When mixed, dump in the shredded cabbage.  Cover the pan and cook for 20-30 minutes, stirring about every 5 minutes, until the cabbage is tender and pale but not soggy or mushy.  When the cabbage is cooked, remove it to the large bowl and cover.
• To cook the beef, use the same pan over medium-high heat.  Add just enough additional oil to lube the pan.  Sprinkle the beef with salt and pepper.  Brown the cubed beef, then cook a couple minutes longer for medium-rare.
• To serve, remove the beef to the plate (perhaps with rye toast) and top with a few teaspoons of the sauce.  Dump the cabbage back into the pan and stir it about with the remaining 1tbsp. of mustard until it’s fully rewarmed.  If you like, sprinkle the cabbage with crumbled cheese or some other favorite topping.