Hungarian Beef Stew the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|2||pounds beef top sirloin steaks, 1/2 inch thick|
|1/4||cup vegetable oil|
|1||medium onion, chopped|
|1||cup sliced mushrooms|
|1/2||cup beef broth|
|1/2||teaspoon caraway seeds|
|Salt and black pepper to taste|
|2||tablespoons all-purpose flour|
|1||cup sour cream|
|Hot buttered noodles (optional)|
|Chopped fresh parsley for garnish|
- Trim fat from beef. Cut steaks into 1/2-inch pieces. Set aside. Heat oil in 5-quart Dutch oven over medium-high heat. Cook and stir onion and mushrooms in oil until onion is soft. Stir in paprika. Remove with slotted spoon; set aside.
- Brown half of beef in Dutch oven over medium-high heat. Remove with slotted spoon; set aside. Brown remaining beef. Pour off drippings. Return beef, onion and mushrooms to Dutch oven. Stir in broth, caraway seeds, salt and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 45 minutes or until beef is fork-tender.
- Whisk flour into sour cream in small bowl. Whisk into stew. Stir until slightly thickened. Do not boil. Serve over noodles. Garnish with parsley.
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