Hungarian Beef Round
Steak and Spaetzle
2-1/4 to 2-1/2 lb. beef bottom round,
eye round or boneless beef chuck shoulder steaks,
cut 3/4-inch thick
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. vegetable oil
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1 can (13-3/4 to 14-1/2
oz.) ready-to-serve beef broth
5 tsp. sweet paprika
2 medium onions, sliced (1/2-inch), separated into
rings
2 tsp. all-purpose flour, mixed with 2 tablespoons
cold water
2/3 cup dairy sour cream
1 pkg. (9 to 10-1/2 oz.) spaetzle, cooked
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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.
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