Paprika steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions |
| 2 | tablespoons | Flour |
| Salt & pepper to taste | ||
| 4 | eaches | Rump steaks |
| 3 | tablespoons | Oil |
| 1 | tablespoon | To 2 tb paprika |
| ⅔ | cup | (scant) beef stock |
| ⅔ | cup | (scant) white wine |
| ¼ | pint | Sour cream |
| 1 | tablespoon | To 2 tbsp capers |
| 2 | tablespoons | Chopped parsley |
Directions
Cooking time: 25 to 30 minutes
Peel and slice the onions.
Blend the flour with a fairly generous amount of salt and pepper; coat the steaks evenly with the seasoned flour.
Heat the oil in a large frying pan and fry the steaks on either side for 2 minutes, then remove from the pan.
Add the onions to the pan and fry steadily until golden brown.
Blend the paprika with the stock and wine, pour into the pan, and simmer gently for 10 minutes until the liquid is reduced to about half the original volume.
Replace the steaks in the pan and cook for a further 5 to 10 minutes, depending upon personal taste.
Finally, stir in the sour cream, capers, and parsley; heat gently for 2 to 3 minutes.
To serve: This dish is excellent with rice, a green salad _The Epicure's Book of Steak and Beef Dishes_ Marguerite Patten Knapp Books, 1979 ISBN 0-89535-035-1 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-30-95