July 12, 2010
Hungarian Beef Paprika
Sour cream and paprika add a traditional taste to this quick version ?of an old Hungarian favorite.
Servings: 4 to 6
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 16 ounces linguine
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 1 (16-ounce) top round steak, trimmed
- 2 medium onions, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon sugar
Directions
Cook pasta using package directions; drain. Combine pasta, sour cream and parsley in a large bowl and toss to coat. Keep warm.
Meanwhile, cut steak into small pieces.
Cook onions in vegetable oil in a large skillet over medium-low heat, stirring occasionally, until tender.
Add steak, paprika, salt and sugar to onions.
Cook over low heat, stirring occasionally, until steak is cooked through, about 6 minutes. Serve over pasta mixture.
Secret Tip
Be sure to buy top round steak for this recipe; it's much more tender than bottom round. To ensure that the meat is tender, pound it with a meat mallet or use meat tenderizer.
