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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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In Aurora, New York, Mary Smith prepares a traditional dish of saucy round steak for a satisfying supper. My mother came to this country from Hungary and brought the recipe with her, she writes. I like it with a lettuce salad full of cucumbers and tomatoes. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
3/4 pound beef top round steak, cut into 1-inch cubes |
1/2 cup coarsely chopped onion |
1 teaspoon butter |
1 teaspoon canola oil |
1/2 cup reduced-sodium beef broth |
1 tablespoon tomato paste |
1 garlic clove, minced |
1 teaspoon paprika |
1/8 teaspoon dried marjoram |
1/8 teaspoon caraway seeds |
1/8 teaspoon lemon juice |
hot cooked noodles, optional |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef cubes and shake to coat.
2. In a large skillet, cook beef and onion in butter and oil until onion is tender. Stir in broth, tomato paste, garlic, paprika, marjoram, caraway seeds and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is very tender.
3. Serve over noodles if desired. Yield: 2 servings.
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