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

1. Cut the Cubed Steaks into ½ inch wide strips.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.