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Vienna Steaks

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  Green pepper 1⁄2
  Beef slices 5 Ounce
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  All purpose flour 1 Tablespoon
  Drippings 3 Tablespoon
  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 (20 tbs)
  Potato 1 Large, sliced
  Dill pickle 1 , sliced

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.
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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 283 Calories from Fat 144

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 33.3 mg11.1%

Sodium 643 mg26.8%

Total Carbohydrates 26 g8.7%

Dietary Fiber 5 g20.1%

Sugars 4.1 g

Protein 11 g21.7%

Vitamin A 31.3% Vitamin C 62%

Calcium 6.8% Iron 20.5%

*Based on a 2000 Calorie diet

Vienna Steaks Recipe