Hungarian Beef Round Steak & Spaetzle
Tender braised beef and onions in a beefy paprika and sour cream sauce served over spaetzle.
2 1/4 to 2 1/2 pounds beef bottom round, eye round or boneless beef chuck shoulder steaks, cut 3/4-inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 (13.75 to 14.50-ounce) can 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 (9 to 10.50-ounce) package spaetzle, cooked (or see recipe for homemade Spaetzle)
- 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.
Makes 6 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.