1 POUND BONELESS TOP ROUND STEAK AT LEAST 3/4 INCH THICK
2 TABLESPOONS BUTTER
1/2CUP FINELY CHOPPED ONION
1 CAN CONDENSED CREAM OF MUSHROOM SOUP
1/2 TSP. PAPRIKA
1/2 CUP SOUR CREAM
1 TABLESPOON WORCHESTERSHIRE SAUCE
HOT COOKED WIDE EGG NOODLES
1/4 CUP CHOPPED FRESH PARSLEY, PAPRIKA AND TOMATO WEDGES FOR GARNISH.
PUT STEAK IN FREEZER UNTIL IT’S HALF FROZEN. REMOVE FROM FREEZER AND TRIM OFF FAT. SLICE MEAT VERY THINLY ACROSS THE GRAIN OF THE MEAT UNTIL YOU HAVE IT ALL SLICED UP.
IN A LARGE SKILLET (preferrably non-stick) HEAT 2 TABLESPOONS BUTTER AND ONE DROP OF OIL UNTIL HOT. STIR-FRY MEAT AND ONION UNTIL MEAT IS NO LONGER PINK AND ONION IS SOFT. STIR IN SOUP AND 1/2 TEASPOON PAPRIKA. HEAT THROUGH, STIRRING OCCASIONALLY. REMOVE FROM HEAT AND STIR IN SOUR CREAM. REHEAT STIRRING UNTIL SMALL BUBBLES APPEAR.
SERVE OVER HOT BUTTERED EGG NOODLES.
FOOTNOTE: USE HUNGARIAN PAPRIKA NOT SPANISH PAPRIKA. HUNGARIAN PAPRIKA IS A SWEET PAPRIKA AND WORKS BETTER IN FOODS LIKE THESE.
ENJOY!
PATTY