Hungarian Beef Round Steak & Spaetzle
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Total Recipe Time: 2 hours
Makes 6 servings
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 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) spaetzle, cooked
|1.||Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
|2.||Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings.|
|3.||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.|
|4.||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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.