The Best Easy Hungarian Cube Steaks | The Cupboard Drawer Recipe Book
Hungarian Cubed Steaks were a favorite at my house when I was growing up. This had the added benefit of taking less than 40 mins from start to finish, so it comes in handy in a working family. My good friend Doris, (who served us a great homemade Thanksgiving meal this year) a legendary cook, who earmarked this as a recipe from ‘The Cupboard Drawer Recipe Book’ that she definitely wanted to have, so this one is for you Doris,,,, Do Enjoy!
1 lb Beef Cubed Steaks
1 tbsp Vegetable Oil (Olive Oil is Best)
2 Medium Onions, chopped
1 Lg Clove Garlic, crushed
2 tbsp Paprika
1 can (16 oz) juice packed Tomatoes
1 cup of water
1 ¼ tsp salt
1 tsp granulated Sugar
¼ tsp Caraway Seeds
2 cup Wide Egg Noodles
¼ cup Sour Cream
1 tbsp Fresh Parsley, chopped
- Cut the Cubed Steaks into ½ inch wide strips.
- in a 10 inch skillet over medium high heat, heat 1 tbsp of the oil. Ass the Cubed Steak Strips; cook 1-2 minutes on each side until well browned. Remove the meat to a plate.
- Reduce heat to medium and add remaining 1 tbsp of Oil to the skillet. Add Onions and Garlic; cook stirring until the onions are tender. Stir in the Paprika and cook for 1 minute more.
- Add undrained Tomatoes, Water, Salt, Sugar, Caraway Seeds, and Meat. Bring to a boil over high heat. Reduce the heat to low and simmer, covered for 10 minutes.
- Stir in the Noodles and bring to a boil over high heat, reduce heat to low and simmer, covered 6 to 8 minutes or until the noodles are tender. Uncover and remove from heat.
- Allow to stand for 5 minutes. Slowly stir in the Sour Cream and heat through, DO NOT BOIL). Garnish with Chopped Parsley and serve.
Yield 4 to 6 servings.
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