Hungarian Beef

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After my two week break, I am finally back to cooking.  I need to defrost the freezer so am trying to use what is in to get it cleaned out.

This recipe is another one that uses round steak.  It was in a Gulden’s  Spicy  Brown Mustard ad, and I have been making it for years.  The meat will be easier to slice if it's slightly frozen.

I have adapted it to include carrots and sometimes celery to make it a little healthier.  They can be left out if desired.  Since we just got back Friday, and I have not been to town to grocery shop, I did not have celery to use in the dish in the photo.

This dish is a bit spicy.  Reduce the mustard and the paprika to make it a milder.

The original recipe says to serve it over rice.  Since hubby is not a fan of plain rice, I serve it over noodles, potatoes or Homemade Beef Rice A Roni.  I will post that recipe in a few days.

Hungarian Beef
1 lb. round steak, about 1-inch thick
1/2 c. chopped onion
1 garlic clove, minced
1 1/2 c. water, divided
2/3 c. catsup
2 T. brown sugar
1/4 c. Worcestershire sauce
2 T. Gulden's Spicy Brown Mustard
2 t. paprika
2 T. cornstarch
3-4 small carrots, peeled and cut into match sticks  (opt.)
3/4 c. chopped celery (opt.)

Slice steak into 1/4x2-inch strips.  Spray a skillet with nonstick spray.  Sauté steak strips, a few pieces at a time, until all are browned.  Add onion and garlic; sauté 3-5 minutes.  Add vegetables if using.  Combine catsup, brown sugar, Worcestershire sauce, mustard, paprika and 1 c. water.  Add to meat mixture.  Cover and simmer 20-30 minutes until meat is tender, stirring a few times.  Combine cornstarch with remaining 1/2 c. water.  Stir into the meat mixture.  Heat and stir until shiny and thickened.  Serve over hot rice, noodles, or potatoes.  Makes 4 servings.

Linking to:  Hunk of Meat Monday
Melt in Your Mouth Monday
Busy Monday
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