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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

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

   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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