Hungarian Beef Round Steak & Spaetzle
Related recipes: Beef, Beef
Round Roast, Chuck Roast, Dairy Foods, Main Dishes, National Cattleman’s Beef Association, Onions,
Pasta, Rib-Eye Steak, Round Tip Steak, Top Blade Steak
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
Ingredients
2- 1/4 to 2- 1/2 lbs beef bottom round, eye round or boneless
beef chuck shoulder steaks, cut 3/4 inch thick
2 Tbs all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 Tbs vegetable oil
1 can (13-3/4 to 14-1/2 ounces) 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 package (9 to 10-1/2 ounces) spaetzle, cooked
Directions
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 facts
Serving Size 1 serving
Calories 564
Calories from Fat 284 (50%)
% Daily Value*
48%Total Fat 31g
53%Saturated
Fat 10.6g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 13.8g
43%Cholesterol 129mg
22%Sodium 538mg
20%Potassium 710mg
7%Total
Carbohydrate 20g
8%Dietary
Fiber 1.9g
Sugars 3g
Sugar Alcohols 0g
97%Protein 48g