4 thinly sliced (1/8 inch thick) pieces of raw roast beef
2 sm. onions
3 slices of bacon, uncooked
1/2 lemon (for rind)
3 anchovies, diced
6 capers
1 c. sour cream
1 tbsp. cornstarch
Salt, pepper, flour and vegetable oil

Lay each slice of roast beef on flat surface. Depending upon the size of slices, make several one inch cuts into the sides of each slice to prevent curling when cooked. Flour both sides of roast beef. Heat vegetable oil and brown meat on both sides in a pan of sufficient size to accommodate the 4 slices of roast beef. After meat is brown, remove meat from pan.

Place coarsely cut bacon and onions into pan and cook until all ingredients are golden brown. Now add small amount of water and the finely ground (chopped) lemon rind and finely ground anchovies and capers. Cook for a few minutes before placing the meat back into the pan. Cook slowly until the roast beef is tender.

Thicken the mixture with cornstarch, add sour cream, lemon juice, and salt and pepper to taste. Serve with bread dumplings.