Hungarian Swiss Steak

This heartwarming goulash skillet supper is flavored with paprika, ketchup, caraway seed and sour cream. MORE+ LESS-

By Betty Crocker Kitchens

May 16, 2005

beef boneless sirloin steak, 3/4 inch thick (1 pound)

1/4

teaspoon peppered seasoned salt

can (14 1/2 ounces) stewed tomatoes, undrained

tablespoon paprika

tablespoons ketchup

1/4

teaspoon caraway seed

1/2

cup sour cream

Chopped fresh chives, if desired

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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.