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
Make it a Meal
Add these dishes to make a full meal:
Fresh Baby Spinach with Wild Mushrooms
Wine Pairings
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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
