“The recipe was in the Wednesday Mag of our daily newspaper. I thought it sounded delish. I am posting to keep and share. Hope you enjoy it too.”
1hr 35mins

Ingredients Nutrition


  1. In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well coated.
  2. In a large skillet over medium, heat the olive oil. Add the steaks and cook until well browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.
  3. Melt the butter in the skillet. Add the onions and saute until are well browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.
  4. Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer and cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.
  5. Season with salt and stir in parsley, if using.

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