Beef Slices with Caper Sauce

Rate this recipe

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2Β½ cups milk
  • 1 teaspoon salt
  • ΒΌ teaspoon freshly ground black pepper
  • 1 teaspoons sugar
  • 1 teaspoon paprika
  • 2 teaspoons vinegar
  • 1 small onion, thinly sliced
  • ΒΌ cup capers
  • 1 pound cooked beef, thinly sliced


  1. Melt the butter and blend in the flour. Add the milk slowly, stirring. Bring to a boil and simmer for one minute, stirring constantly. Add the remaining ingredients except beef.

  2. Reheat the mixture while spooning the sauce over the meat slices, but do not allow to boil.

Part of