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Hungarian Beef and Noodles Recipe

12 oz. beef rib-eye
2 T. vegetable oil
8 oz. mushrooms (sliced)
1 small onion, diced
8 oz. sour cream
2 T. flour
1 t. paprika
1/2 t. salt
1/4 t. black pepper
1 C. beef broth or water
4 to 6 C. cooked noodles

Cut the beef in 1-inch cubes, trimming excess fat. Heat the oil over high heat in a wide, deep skillet; add the mushrooms and onion. Cook, stirring very often, until the mushrooms begin to brown, 3 to 5 minutes. Stir together flour, paprika, salt and pepper. Add broth or water and stir to distribute the dry ingredients.

When mushrooms have started to brown, add beef cubes and cook, still stirring over high heat, to begin cooking the meat, about 4 minutes. Stir the liquid mixture to disperse the flour evenly and add it to the meat. Stir constantly until it comes to a boil (a minute or so). Add sour cream and cook, stirring, until heated through. Serve over hot noodles.

Serves 4.

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