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Hungarian Round Steak Recipe
|Boneless beef round steak||3⁄4 Pound, trimmed of fat|
|Cooking oil||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Parsnips||2 Medium, sliced|
|Carrots||2 Medium, halved and quartered|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 891 Calories from Fat 301
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 10.8 g54.1%
Trans Fat 0.6 g
Cholesterol 222.3 mg
Sodium 992.4 mg41.4%
Total Carbohydrates 64 g21.4%
Dietary Fiber 14.3 g57%
Sugars 21.7 g
Protein 82 g163.5%
Vitamin A 425.7% Vitamin C 72.6%
Calcium 28.2% Iron 59.3%
*Based on a 2000 Calorie diet
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.