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Kohl's Hungarian Swiss Steak

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      Title: KOHL'S HUNGARIAN SWISS STEAK
 Categories: Improv, Kohl, Meats, Hungarian
      Yield: 4 Servings
 
      1 lb To 1 1/2 lb, Round Steak
           -cut 1/2" thick
      1    Clove garlic
    1/2 ts Paprika
      1 ts Salt
    1/4 ts Pepper
    1/4 c  Bacon, fat or oil
    1/2 c  Sliced onions
      1 cn 4oz mushrooms, drained
    1/2 c  Beef bouillon
           -(or 1 cube dissolved in
           -1/2 cup water)
    1/2 c  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
 
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