“An inexpensive, delicious Hungarian-style dish just lovely served with dilled cucumber and onion salad and hearty dark bread. Don't worry about the alcohol in the wine...it evaporates, leaving only the flavor.”

Ingredients Nutrition


  1. Pat meat dry with a paper towel; season with salt and pepper.
  2. Heat two tablespoons of the butter in a large skillet or wide pot.
  3. Saute the pieces of meat in a single layer until browned on all sides.
  4. Transfer to a plate and continue with the remaining meat, adding more butter as necessary.
  5. Reduce the temperature and saute mushrooms in the same pan, adding additional butter as necessary (about 5 minutes).
  6. Transfer the mushrooms to a separate plate.
  7. Melt the remaining butter in the skillet and saute the onions until tender but not browned; add to the mushrooms.
  8. Add mustard and tomato paste to the skillet; stir to mix.
  9. Slowly stir in 2 cups of the beef broth to make a smooth sauce, stirring up all the bits from the bottom of the pan.
  10. Stir in sherry and paprika.
  11. Return mushrooms and onions to skillet.
  12. Simmer, uncovered, for ten minutes.
  13. Gradualy stir remaining 1 cup beef broth into sour cream in a small bowl until mixture is smooth.
  14. Add to the pan and simmer for three minutes.
  15. Add beef and noodles.
  16. Gently heat to serving temperature.
  17. Serve immediately.

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