Traditional Czech Svíčková

Method

1. Season the beef sirloin with salt and pepper.
2. Dredge the beef in flour.
3. In a large pot, melt the butter and brown the beef on all sides.
4. Add the chopped onion and caraway seeds, then add the beef broth.
5. Bring to a boil, reduce heat, and simmer for 1.5 to 2 hours until tender.
6. Stir in the sour cream and heat through.
7. Serve with dumplings.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.