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1
In a bowl, mix 3 tablespoons of the flour, salt and pepper.
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2
Dip the beef in the seasoned flour one at a time and shake off any extra flour.
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3
In a heavy frying pan, melt 2 tablespoons of the butter over a high heat and the brown the beef quickly on both sides.
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4
Put the meat aside on a plate and add the remaining butter to the pan.
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5
Drop in the onions and cook over a medium heat for 5-8 minutes.
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6
Add the paprika, peppercorns, allspice, bay leaf and clove.
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7
Pour in the water and bring it to a boil.
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8
Return the meat to the pan, lower the heat and cover tightly.
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9
Simmer for 1 1/2 to 2 hours, basting occasionally with the liquid.
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10
When the meat can be easily pierced with a fork, transfer to a plate and cover to keep warm.
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11
Strain the cooking liquid through a sieve into a small bowl, pressing down hard on the onions before discarding them. There should be 1 1/2 to 2 cups of liquid. If there is less then add beef stock to make up the difference.
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12
Return the liquid to the skillet, bring to a simmer, then lower the heat.
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13
With a whisk, beat the remaining flour into the sour cream.
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14
A bit at a time, beat the sour cream into the liquid and cook, whisking all the time, until it thickens slightly.
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15
Don't let it boil.
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16
Return the beef to the skillet, baste it well with the sauce and cook just long enough to heat it through.
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17
Stir in the Madeira and taste for seasoning.
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18
Serve with dumplings or boiled or mashed potatoes.
