 sour cream & chopped parsley |  a little extra tomato paste ~ no sour cream |
This is a dish that I've made for many years. So flavorful, and yummy over noodles with a great sauce. BACON * You can use chuck or round steak, and I've also done it with leftover roast beef *
BUDAPEST STEAK OVER NOODLES
2 lbs. chuck steak, cut into 2” cubes
flour...........................................................1 medium-large white or yellow onion, chopped
1/4 cup vegetable shortening (i.e. Crisco) ~ can substitute butter
3 strips bacon, cut into 1/2” pieces..............2 cloves garlic, minced
2 tsp paprika (I like smoked).......................1/2 tsp caraway seeds
1/4 cup dry red wine....................................2 TB red wine vinegar
2 TB tomato paste.......................................water
salt and fresh ground pepper, to taste
Cooked (per package), drained and buttered noodles (I like wide egg noodles)
Sour cream ~ optional garnish
fresh parsley, chopped ~ optional garnish
***
Cook noodles per package instructions. Drain (but do NOT rinse) ~ toss with butter (in same pot) and set aside.
Dredge beef in flour; shake off excess. Heat shortening in large, heavy skillet over medium heat and brown beef on all sides (don’t crowd pieces, so may have to do in batches).
Pour off all but thin film of fat from skillet ~ add onion and bacon ~ cook, stirring, for 3 minutes. Stir in garlic, paprika and caraway seeds ~ cook about 30 seconds longer. Add wine, vinegar, tomato paste, meat and enough water to barely cover.
Bring to gentle simmer and cook (covered) for about 2 to 2-1/2 hours (until meat is tender). Check occasionally to be sure there's still enough liquid in the pan ~ adding more wine, vinegar, water (whisked together) as needed.
Skim off fat and season with salt and pepper. Serve on buttered noodles, with dollops of sour cream. I like fresh parsley, chopped, sprinkled on top.
(Note: sweet-sour red cabbage is a good side dish with this) Serves 4
BUDAPEST STEAK OVER NOODLES
2 lbs. chuck steak, cut into 2” cubes
flour...........................................................1 medium-large white or yellow onion, chopped
1/4 cup vegetable shortening (i.e. Crisco) ~ can substitute butter
3 strips bacon, cut into 1/2” pieces..............2 cloves garlic, minced
2 tsp paprika (I like smoked).......................1/2 tsp caraway seeds
1/4 cup dry red wine....................................2 TB red wine vinegar
2 TB tomato paste.......................................water
salt and fresh ground pepper, to taste
Cooked (per package), drained and buttered noodles (I like wide egg noodles)
Sour cream ~ optional garnish
fresh parsley, chopped ~ optional garnish
***
Cook noodles per package instructions. Drain (but do NOT rinse) ~ toss with butter (in same pot) and set aside.
Dredge beef in flour; shake off excess. Heat shortening in large, heavy skillet over medium heat and brown beef on all sides (don’t crowd pieces, so may have to do in batches).
Pour off all but thin film of fat from skillet ~ add onion and bacon ~ cook, stirring, for 3 minutes. Stir in garlic, paprika and caraway seeds ~ cook about 30 seconds longer. Add wine, vinegar, tomato paste, meat and enough water to barely cover.
Bring to gentle simmer and cook (covered) for about 2 to 2-1/2 hours (until meat is tender). Check occasionally to be sure there's still enough liquid in the pan ~ adding more wine, vinegar, water (whisked together) as needed.
Skim off fat and season with salt and pepper. Serve on buttered noodles, with dollops of sour cream. I like fresh parsley, chopped, sprinkled on top.
(Note: sweet-sour red cabbage is a good side dish with this) Serves 4
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