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RECIPIES |
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| Hungarian Round Steak & Spaetzle |
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HUNGARIAN ROUND STEAK & SPAETZLE - 2 hours 2-1/4 to 2-1/2 lb beef bottom round, eye round or boneless beef shoulder steaks, cut 3/4" thick 2 Tbsp all-purpose flour 2 Tbsp vegetable oil 1 can (14 to 14-1/2 oz) beef broth 5 tsp sweet paprika 2 medium onions, sliced (1/2"), separated into rings 2 tsp all-purpose flour, mixed with 2 Tbsp cold water 2/3 cup dairy sour cream 1 pkg (9 to 10-1/2 oz) spaetzle, cooked 1. Cut beef steak into 6 pieces. Combine 2 Tbsp flour, 1/2 tsp salt and 14 tsp pepper. Lightly coat beef with flour mixture. 2. Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. 3. Combine beef, broth and paprika in skillet; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; cook, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions. 4. Skim fat from cooking liquid. Return 2-1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve with beef, onions and spaetzle. 6 servings |
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