| 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.”