| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Improv, Kohl, Meats | 4 | Servings |
INGREDIENTS
| 1 | lb | To 1 1/2 lb, Round Steak cut 1/2" thick |
| 1 | Clove garlic | |
| 1/2 | ts | Paprika |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Bacon, fat or oil |
| 1/2 | c | Sliced onions |
| 1 | cn | 4oz mushrooms, drained |
| 1/2 | c | Beef bouillon (or 1 cube dissolved in 1/2 cup water) |
| 1/2 | c | Sour cream |
INSTRUCTIONS
Rub sides of steak with cut garlic. Combine flour, paprika, salt and pepper. Pound the flour mixture into the steak with a mallet or edge of plate. Brown steak on both sides in hot fat. Top with onions and mushrooms. Add bouillon. Cover and simmer about 2 hours or until tender. Remove meat to a hot platter. Spoon off excess fat from the liquid in the pan. Add sour cream to it. Heat through, but do not boil. Pour over the steak. Taken From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”