Hungarian
Beef Round Steak & Spaetzle Recipe
6 Servings
Ingredients
- 2 1/4 to 2 1/2 pounds beef
bottom round, eye round or boneless beef chick shoulder
steaks, cut 3/4 inch thick
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 can (14 to 14 1/2 ounces)
ready-to-serve beef broth
- 5 teaspoons sweet paprika
- 2 medium onions, sliced
(1/2-inch), separated into rings
- 2 teaspoons all-purpose flour,
mixed with 2 tablespoons cold water
- 2/3 cup dairy sour cream
- 1 package (9 to 10 1/2 ounces)
spaetze, cooked
Preparation
Cut beef steak
into 6 pieces. Combine 2 tablespoons flour, salt and pepper.
Lightly coat beef with flour mixture.
Heat oil in
large nonstick skillet over medium heat until hot. Brown
beef in batches. Pour off drippings.
Return beef to
skillet. Add broth and paprika; bring to a boil. Reduce
heat; cover tightly and simmer 45 minutes. Add onions;
continue cooking, covered, 30 to 45 minutes or until beef is
fork-tender. Remove beef and onions; keep warm.
Remove cooking
liquid; skim fat. 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.
Nutrition information per serving: 376
calories; 41 g protein; 14 g carbohydrate; 16 g fat; 533 mg
sodium; 109 mg cholesterol; 5.3 mg niacin; 0.5 mg vitamin
B6; 2.8 mcg vitamin B12; 3.7 mg iron; 6.2 mg zinc.
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