Viennese Beef
Emily Chalfant
My favorite meal when I visited grandma and grandpa, it still makes my mouth water just thinking about it!!
ingredients
- 6 medium onions, sliced thin
- 6 T. shorting
- 2-3 lb. round steak, cubed
- 1/4 c. vinegar (red wine)
- 4 c. water or broth
- 1/8 c. paprika
- 1/2 c. tomato paste
- 1 t. marjoram
- 2 T. flour
- 2 cloves garlic, crushed
- zest of 1 lemon
- 1 c. bouillon
- 1 T. caraway seed
- egg noddles
directions
- 1
Freeze meat slightly prior to cutting.
- 2
Heat shortening over medium heat, saute onions until limp, remove from pan.
- 3
Add meat and brown, return onions.
- 4
Add vinegar, paprika, water or broth, tomato paste, marjoram, salt and pepper, bring to a boil, lower heat and simmer for 2-2 1/2 hours until meat is tender (liquid will be almost evaporate).
- 5
Sprinkle flour over meat to thicken.
- 6
Add garlic, lemon zest, bouillon and caraway seed, simmer for 45 minutes.
- 7
Serve over egg noddles.
Source: Doe Wagner
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