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Austrian Steak Strips

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This recipe is very similar to beef stroganoff with a flavor twist.


1 large garlic clove, peeled
2 medium carrots, peeled and cut into 2-inch lengths
1 medium onion, peeled and ends cut flat
1 sweet green pepper, cored, seeded and cut into rectangles to fit feed tube
2 tablespoons vegetable oil
1 lb. boneless beef round, trimmed and cut into strips
1 cup beef broth
¼ cup dry red wine
1 tablespoon caraway seeds
1 tablespoon red wine vinegar
1 teaspoon medium Hungarian paprika
½ teaspoon crushed dried marjoram
Salt and freshly ground black pepper
1 cup sour cream
¼ cup unbleached all-purpose flour
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In a food processor with the metal blade in place and the motor running, drop the garlic through the feed tube and process until finely chopped. Remove the cover, insert the shredding disc and process the carrots. Insert the thin slicing disc and process the onion. Insert the medium slicing disc and process the green pepper. Reserve in the work bowl. Heat the oil in a 12-inch [30cm] skillet over medium-high heat. Add the steak strips and cook, stirring, until browned, about 2 minutes. Remove with a slotted spoon and reserve. Reduce the heat to medium, add the reserved vegetables and cook, stirring, until the onion is soft but not browned, 2 to 3 minutes. Stir in the broth, wine, caraway seeds, vinegar, paprika, marjoram and salt and pepper to taste. Raise the heat to high and bring to the boil. Reduce the heat to low and simmer, covered, for 15 minutes, stirring occasionally. Return the reserved steak strips to the skillet, cover and cook 2 to 3 minutes or until the meat is done. Do not overcook. Whisk together the sour cream and flour. Remove the pan from the heat and stir the sour cream mixture into the steak strips. Return the pan to the low heat and cook for 1 minute or until just heated through; do not let the mixture boil. Notes: Serve with spaetzle.

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