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Hungarian Beef Round Steak & Spaetzle Hungarian Beef Round Steak & Spaetzle


2 ¼ to 2 ½ pounds bottom round, eye round or boneless chuck shoulder steak, cut 3/4-inch thick
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons vegetable oil
1 can (14 to 14 ½ ounces) ready-to-serve beef broth
5 teaspoons sweet paprika
2 medium onions, sliced ½-inch thick and separated into rings
2 teaspoons all-purpose flour, mixed with 2 tablespoons cold water
2/3 cup dairy sour cream
1 package (9 to 10 ½ ounces) spaetzle, cooked


1. Cut steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture. 2. Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings. 3. Return beef to skillet. Add broth and paprika, and bring to a boil. Reduce heat, cover tightly and simmer 45 minutes. Add onions, and continue cooking, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions, and keep warm. 4. Remove cooking liquid, then skim fat. Return 2 ½ cups liquid to skillet, and whisk in flour mixture. Bring to a boil and cook 1 minute or until thickened, stirring constantly. Remove from heat. Whisk in sour cream. Serve with beef, onions and spaetzle.