Recipe - Kohls Hungarian Swiss Steak

1 pound To 1 One half lb, Round Steak
cut 1/2" thick
1 Clove garlic
One half teaspoon Paprika
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Bacon, fat or oil
One half cup Sliced onions
1 cn 4oz mushrooms, drained
One half cup Beef bouillon
(or 1 cube dissolved in
One half cup water)
One half cup Sour cream

Rub sides of steak with cut garlic. Combine flour, paprika, salt and
pepper. Pound the flour mixture into the steak with a mallet or edge of
plate. Brown steak on both sides in hot fat. Top with onions and mushrooms.
Add bouillon. Cover and simmer about 2 hours or until tender. Remove meat
to a hot platter. Spoon off excess fat from the liquid in the pan. Add sour
cream to it. Heat through, but do not boil. Pour over the steak. Taken
From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from
the Kitchen of Joyce & Clem Kohl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini