Hungarian beef - Ungersk biff

HUNGARIAN BEEF
Ungersk biff

Meat in a creamy sauce with paprika is a great dish when you’re having guests or are in a hurry in general – you can make it in advance and then heat it up before serving.

4 servings

1 1/3 lbs flank steak or other tender beef

2 tablespoons butter or margarine
salt, pepper
4 tablespoons chopped onion
1 cup heavy cream
4 tablespoons white wine
4 tablespoons water
½ meat bouillon cube
1 crushed garlic clove
½ to 1 teaspoon paprika

Decoration:

parsley

Shred the meat. Melt 1 tablespoon fat in a frying pan and brown the meat until coloured all around. Flavour with salt and pepper, cover with a lid and slowly fry on low heat for about 10 minutes. Take up the meat. Melt remaining fat and fry the onion until tender.

Add cream, wine, water, bouillon cube, garlic and paprika and simmer slowly for about 3 minutes. Add the meat and flavour to taste with salt and pepper. Heat through, sprinkle with parsley and serve.

Enjoy!

Bella