Round Steak in Spicy Sour Cream Sauce

1 (2 pound) top round, sliced 1/2 inch thick, cut into 4 pieces
1/2 teaspoon fresh ground pepper
6 whole black peppercorns
4 tablespoons flour
3 whole allspice
3 tablespoons butter
1/2 small bay leaf
1/2 cup finely chopped onions
1 whole clove
1 teaspoon paprika
2 cups water
1 cup sour cream
1 tablespoon Madeira

In a bowl combine 3 tablespoons of the flour with the pepper. Dip the pieces of beef in the flour one at a time. Shake off excess flour.

In a heavy skillet, melt 2 tablespoons of butter over high heat. Add the beef and brown on both sides. Transfer meat to a platter.

Add remaining butter to skillet and add onions. Cook until onions are soft and lightly browned. Add paprika, peppercorns, allspice, bay leaf and clove. Add the water and bring to a boil, scraping the brown sediment on the bottom of the skillet. Return the beef to the skillet, turn heat to low and cover tightly. Simmer for approximately 1 1/2 to 2 hours, basting meat occasionally.

When beef is tender, transfer to platter and keep warm. Strain the cooking liquids through a sieve into a bowl. Press hard on the onions with the back of a wooden spoon to get all the juice and flavor. Discard. If you have less then 2 cups of liquid in the bowl, add some beef broth. If you have more than 2 cups, boil briskly until reduced to 2 cups (this is important).

Return liquid to skillet, bring to a simmer over high heat then reduce to low. With a whisk, beat the remaining flour into the sour cream. Slowly whisk the sour cream into the simmering liquid a few tablespoons at a time. Cook, whisking constantly until the sauce is hot and slightly thickened. Do not let it boil as the sour cream will curdle. Return the beef to the skillet and baste with the sauce. Cook just long enough to thoroughly heat the meat. Stir in the Madeira and taste for seasoning.

Serves 4.