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Hungarian Round Steak

Diet.Chef's picture
  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)
  Cornstarch 2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Plain yogurt 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Main Dish

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