Hungarian Steak and Noodles

2 Apr

hungarian noodles Flavorful, continental entrée.


1 8 oz. package Egg Noodles

2 pounds Beef Round Steak, cut 1/2- inch thick

2 Tablespoons All-Purpose Flour

1 Teaspoon Salt

1/4 Teaspoon Pepper

3 Tablespoons Water

2 Tablespoons All-Purpose Flour

1 Tablespoon Instant Minced Onion

1/2 Teaspoon Garlic Salt

1/2 Teaspoon Worcestershire Sauce

1/4 Teaspoon Pepper

1 C. Dairy Sour Cream, room temperature

2 C. Cottage Cheese

Cook noodles; drain and set aside. Cut meat into serving pieces. Mix 2 tablespoons flour, salt and 1/4 teaspoon pepper; coat meat with mixture. Melt butter in large skillet; brown meat slowly. Add water, cover and simmer 1 to 1 1/2 hours or until tender. Remove meat from skillet. Blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and 1/4 teaspoon pepper into drippings. Stir in 2/3 cup sour cream. Mix noodles with cottage cheese and sour cream sauce. Turn into a 2 1/2 Quart casserole dish; top with meat. Cover; bake in a preheated oven at 350 degrees for 25 minutes. Remove cover; spoon on remaining 1/3 cup sour cream. Return to oven for 5 minutes. Serves 8.

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