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Prep and Cook time:
2 hours
Makes: 6 servings
Ingredients
2 1/4 to 2 1/2 pounds beef bottom round, eye round or boneless beef
chuck shoulder steaks, cut 3/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 can (13 3/4 to 14 1/2 ounces) ready-to-serve beef broth
5 teaspoons sweet paprika
2 medium onions, sliced (1/2-inch), separated into rings
2 teaspoons all-purpose flour, mixed with 2 tablespoons cold water
2/3 cup Sour Cream
1 package (9 to 10 1/2 ounces) spaetzle, cooked
Instructions
1. Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and
pepper. Lightly coat beef with flour mixture.
2. Heat oil in large nonstick skillet over medium heat until hot. Brown
beef in batches. Pour off drippings.
3. Return beef to skillet. Add broth and paprika; bring to a boil. Reduce
heat; cover tightly and simmer 45 minutes. Add onions; continue cooking,
covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and
onions; keep warm.
4. Remove cooking liquid; skim fat. Return 2 1/2 cups liquid to skillet;
whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until
thickened. Remove from heat; whisk in sour cream. Serve beef with onions,
spaetzle, and sauce.
