Hungarian Round Steak Recipe
Ingredients
| 3/4 pound boneless beef round steak, trimmed of fat | ||
| Cooking oil | 2 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon instant beef bouillon granules | ||
| Parsnips | 2 Medium, sliced | |
| Carrots | 2 Medium, quartered | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| Cornstarch | 2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Plain yogurt | 1/2 Cup (16 tbs) | |
Directions
Cut the round steak into 4 serving size pieces.
In a 10-inch skillet brown the meat on both sides in cooking oil.
Season meat with a little salt and pepper.
Add water and instant beef bouillon granules to meat in skillet; cover and simmer the meat 30 minutes.
Halve any large parsnip slices.
Add par snips, carrots, and celery to meat; cover and simmer about 30 minutes more or till vegetables are tender.
Remove meat and vegetables to a serving platter; keep warm while preparing sauce.
Measure pan juices; add water if necessary to make 1/2 cup liquid.
To make sauce, in same skillet stir cornstarch and paprika into yogurt.
Stir in the 1/2 cup pan juices.
Cook and stirtill thickened and bubbly.
Cook and stir 1 to 2 minutes more.
In a 10-inch skillet brown the meat on both sides in cooking oil.
Season meat with a little salt and pepper.
Add water and instant beef bouillon granules to meat in skillet; cover and simmer the meat 30 minutes.
Halve any large parsnip slices.
Add par snips, carrots, and celery to meat; cover and simmer about 30 minutes more or till vegetables are tender.
Remove meat and vegetables to a serving platter; keep warm while preparing sauce.
Measure pan juices; add water if necessary to make 1/2 cup liquid.
To make sauce, in same skillet stir cornstarch and paprika into yogurt.
Stir in the 1/2 cup pan juices.
Cook and stirtill thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Chef
