Hungarian Round Steak
|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)|
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.