Vienna Steaks Recipe
Ingredients
| Green pepper | 1/2 To taste | |
| 2 thick slices lean roast beef (each about 5 oz) | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| All purpose flour | 1 Tablespoon | |
| 3 tablespoons drippings | ||
| Onion | 1 Medium, sliced | |
| Caraway seeds | 1/2 Teaspoon | |
| Paprika pepper | 2 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Dried marjoram | 1 Teaspoon | |
| Hot water | 1 1/4 Cup (16 tbs) | |
| 1 large potato, cooked and sliced | ||
| Dill pickle | 1 , sliced | |
Directions
Remove the core, pith and seeds from the pepper and cut into thin strips.
Cut each slice of meat into four.
Mix the salt, pepper and flour and use to coat the meat.
Heat the drippings in a frying pan.
Fry the meat for 2 minutes on each side or until well browned.
Remove.
Add the onion to the pan and fry until lightly browned.
Stir in the pepper strips, caraway seeds, paprika, tomato paste, marjoram and water.
Bring to the boil and simmer for 5 minutes.
Add the potato slices and meat to the sauce and continue cooking for 5 minutes.
Garnish with the pickle and serve hot with a sauerkraut or coleslaw salad.
Cut each slice of meat into four.
Mix the salt, pepper and flour and use to coat the meat.
Heat the drippings in a frying pan.
Fry the meat for 2 minutes on each side or until well browned.
Remove.
Add the onion to the pan and fry until lightly browned.
Stir in the pepper strips, caraway seeds, paprika, tomato paste, marjoram and water.
Bring to the boil and simmer for 5 minutes.
Add the potato slices and meat to the sauce and continue cooking for 5 minutes.
Garnish with the pickle and serve hot with a sauerkraut or coleslaw salad.
Chef
