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Hungarian Swiss Steak

Hungarian Swiss Steak
  • Prep 5 min
  • Total 33 min
  • Servings 4
This heartwarming goulash skillet supper is flavored with paprika, ketchup, caraway seed and sour cream.
By Betty Crocker Kitchens
Updated May 16, 2005

Ingredients

  • 1 beef boneless sirloin steak, 3/4 inch thick (1 pound)
  • 1/4 teaspoon peppered seasoned salt
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1 tablespoon paprika
  • 2 tablespoons ketchup
  • 1/4 teaspoon caraway seed
  • 1/2 cup sour cream
  • Chopped fresh chives, if desired

Steps

  • 1
    Cut beef into 4 serving pieces. Sprinkle both sides of beef with seasoned salt.
  • 2
    Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 8 minutes, turning once, until brown.
  • 3
    Stir in tomatoes, paprika, ketchup and caraway seed; reduce heat. Cover and simmer 15 to 20 minutes or until beef is tender. Top each serving with sour cream and chives.

  • Paprika, the red powder made by grinding red pepper pods, is used as both a seasoning and a garnish. Purists consider Hungarian paprika to be the best, but any type will work well in this recipe.
  • Traditional Hungarian goulash is made with beef, vegetables, paprika and sometimes caraway seed. It's often served with noodles.

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
80
Total Fat
9 g
Saturated Fat
5 g
Cholesterol
80 mg
Sodium
510 mg
Potassium
620 mg
Total Carbohydrate
11 g
Dietary Fiber
1 g
Protein
25 g
% Daily Value*:
Vitamin A
34%
34%
Vitamin C
12%
12%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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