Yield: 4 servings
|Salt and pepper
|Finely chopped onion
|Dry white wine
1. Sprinkle the meat on both sides with salt and pepper. Dredge on both sides with flour. 2. Heat the butter in a heavy skillet and cook the meat on one side until golden brown, about 5 min. Turn and cook on the other side about 5 min. Remove the meat and keep warm. 3. To the skillet add the onion and garlic. Cook until onion is wilted. Add the mushrooms and paprika and cook until the mushrooms are tender, about 5 min. Sprinkle with salt and pepper to taste. Add the wine and cook until it has almost evaporated. 4. Stir in the sour cream and heat without boiling. Return the meat to the skillet. Turn it in the sauce, and serve with the sauce spooned over.
This dish:Steak de veau hongroise This dish goes extremly well with noodles.