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Hungarian Steak and Noodles

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  • 1 8-oz. medium noodles

  • 2 lbs. round steak, cut 1/2-inch thick

  • 4 Tbsp flour

  • 1 tsp salt

  • 1/2 tsp pepper

  • 3 Tbsp butter

  • 2 Tbsp water

  • 1 Tbsp minced onion

  • 1/2 tsp garlic salt

  • 1/2 tsp Worcestershire sauce

  • 1 cup sour cream, room temperature

  • 2 cups cottage cheese


Preheat oven to 350 degrees. Cook noodles; drain and set aside.


Cut meat into serving pieces. Mix 2 Tbsp flour, salt and 1/4 tsp pepper; coat meat with mixture.


In large skillet
with cover, melt butter and brown meat, slowly. Add water, cover and
simmer 20 minutes. Remove meat from skillet.


Into drippings, blend 2 Tbsp flour, onion, garlic salt, Worcestershire sauce and 1/4 tsp pepper. Stir in 2/3 cup sour cream.


Mix noodles with cottage cheese and sour cream sauce. Turn into casserole; top with meat. Cover; bake for 25 minutes.


Remove cover; spoon on remaining sour cream; sprinkle with pimiento and parsley, if desired. Return to oven 5 minutes.



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