Hungarian Pepper Steak With Caraway Noodles

1-1/2 pounds tender chuck steak
5 teaspoons Hungarian paprika
1 onion, chopped
One 6-ounce can tomato paste cubes puree
1 cup sour cream
Salt and pepper to taste
2 teaspoons Konriko spice
1 teaspoon garlic
1 cup beef stock
4 green or red bell peppers
12 ounces extra wide noodles
1 teaspoon caraway seeds
3 tablespoons minced onion
3 tablespoons butter

Place steak between sheets of waxed paper and pound with mallet to 1/4 inch thickness. Sprinkle with flour and salt. Brown meat, remove from pan and set aside. Saute onion in oil until soft (about 10 minutes). Stir in garlic and spice; cook 20 seconds. Add paprika; stir in stock and puree, scraping up and browned bits in bottom of pan. Return beef to skillet; simmer covered 45 minutes. Add peppers; cook and simmer 20 minutes. Put all in large bowl. Cook noodles 10 minutes; drain. Add onion; saute. Stir in caraway seeds; cook 1 minute. Add noodles; mix and beat through; add salt and pepper. Pour noodles into bowl with beef and add sour cream. Mix together; reheat about 5 minutes or less.

Serves 4-6.

Return To:

Cajun Country -- New Iberia, Louisiana