Hungarian Swiss Steak

Name: Hungarian Swiss Steak
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 454 grams beef boneless sirloin steak, 3/4 inch thick; 411 grams can stewed tomatoes, undrained; 0 teaspoons caraway seed; 4 servings Chopped fresh chives, if desired; 2 Tbsps ketchup; 1 Tbsp paprika; 0 teaspoons peppered seasoned salt; 118 milliliters sour cream

The recipe Hungarian Swiss Steak could satisfy your Eastern European craving in around 33 minutes. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 246 calories, 28g of protein, and 10g of fat. This recipe serves 4. It is a good option if you're following a gluten free diet. It will be a hit at your valentin day event. It works well as a rather cheap main course. Head to the store and pick up chives, paprika, ketchup, and a few other things to make it today.

Instructions

Cut beef into 4 serving pieces.

Ingredients you will need

Beef

Sprinkle both sides of beef with seasoned salt.

Ingredients you will need

Seasoned Salt

Beef

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 8 minutes, turning once, until brown.

Ingredients you will need

Cooking Spray

Beef

Equipment you will use

Frying Pan

Stir in tomatoes, paprika, ketchup and caraway seed; reduce heat. Cover and simmer 15 to 20 minutes or until beef is tender. Top each serving with sour cream and chives.

Ingredients you will need

Caraway Seeds

Sour Cream

Tomato

Ketchup

Paprika

Chives

Beef

Equipment

Frying Pan

Ingredients

Servings:

454grams

beef boneless sirloin steak, 3/4 inch thick 411grams

can stewed tomatoes, undrained 0teaspoons

caraway seed 4servings

Chopped fresh chives, if desired 2Tbsps

ketchup 1Tbsp

paprika 0teaspoons

peppered seasoned salt 118milliliters

sour cream

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Beringer Howell Mountain Bancroft Ranch Merlot. It has 4.2 out of 5 stars and a bottle costs about 35 dollars.