Prep 20 mins
Cook 30 mins
An inexpensive, delicious Hungarian-style dish just lovely served with dilled cucumber and onion salad and hearty dark bread. Don't worry about the alcohol in the wine...it evaporates, leaving only the flavor.
- 2 lbs boneless top sirloin steaks or 2 lbs top round beef, thinly sliced into bite sized pieces
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 6 tablespoons real butter (not tub or spread product) or 6 tablespoons margarine (not tub or spread product)
- 12 ounces mushrooms, thinly sliced
- 2 large onions, thinly sliced
- 3 tablespoons dijon-style mustard
- 3 tablespoons tomato paste
- 3 cups beef broth or 3 cups stock
- 1⁄4 cup dry sherry
- 1 tablespoon sweet Hungarian paprika
- 1 cup sour cream
- 1 lb wide egg noodles, cooked
- dill sprigs (to garnish) (optional)
- Pat meat dry with a paper towel; season with salt and pepper.
- Heat two tablespoons of the butter in a large skillet or wide pot.
- Saute the pieces of meat in a single layer until browned on all sides.
- Transfer to a plate and continue with the remaining meat, adding more butter as necessary.
- Reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
- Transfer the mushrooms to a separate plate.
- Melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
- Add mustard and tomato paste to the skillet; stir to mix.
- Slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
- Stir in sherry and paprika.
- Return mushrooms and onions to skillet.
- Simmer, uncovered, for ten minutes.
- Gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
- Add to the pan and simmer for three minutes.
- Add beef and noodles.
- Gently heat to serving temperature.
- Serve immediately.