- 1 (2 1/2 pound) beef bottom round, eye round or boneless beef chuck shoulder steaks, cut 3/4 inch thick
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 (14.5 ounce) can ready-to-serve beef broth
- 5 teaspoons sweet paprika
- 2 medium onions, sliced (1/2-inch), separated into rings
- 2 teaspoons all-purpose flour mixed with
- 2 tablespoons cold water
- 2/3 cup Lucerne Sour Cream
- 1 (9 ounce) package spaetzle, cooked
- Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
- Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings.
- Return beef to skillet. Add broth and paprika; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; continue cooking, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions; keep warm.
- Remove cooking liquid; skim fat. Return 2 1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve beef with onions, spaetzle, and sauce.