Hungarian Round Steak & Spaetzle

back

browse more recipes

Hungarian Round Steak & Spaetzle
A one-dish meal your family will love.

Prep: 15 minutes
Cook: 2 hours
Servings: Serves 6

2-1/2 lbs. beef round steak, cut 3/4-inch thick

2 Tbsp. flour

1/2 tsp. salt

1/4 tsp. pepper

2 Tbsp. vegetable oil

1 can 13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

5 tsp. sweet Hungarian or regular paprika

2 medium onions, cut crosswise into 1/2-inch-thick slices, separated into rings

1 package (9 to 10-1/2 ounces) uncooked spaetzle

2 Tbsp. flour dissolved in 2 Tbsp. cold water

2/3 cup sour cream

-- chopped fresh parsley

	Cut beef steak into 6 equal pieces. In shallow dish, combine 2 Tbsp. flour, salt and pepper. Lightly coat both sides of beef pieces with flour mixture. Shake off excess flour mixture.
	In large nonstick skillet, heat oil over medium heat until hot. Cook beef in 2 batches; brown evenly. Pour off drippings.
	Add broth and paprika. Bring to a boil; reduce heat to low. Return beef to pan. Cover tightly and simmer gently 45 minutes. Add onions; spoon cooking liquid over onions and beef. Cover tightly and continue simmering 30-40 minute or until beef is tender. Remove beef and onions; keep warm. Meanwhile prepare spaetzle according to package directions.
	Skim fat from cooking liquid. In same pan, combine 1-1/2 cups cooking liquid and flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve sauce with beef, onions and spaetzle. Garnish with parsely.

Spaetzle are small dumplings or noodles found in the pasta section of the supermarket.

Four cups cooked medium egg noodles may be substituted for spaetzle.