Hungarian Steak Casserole


2 pounds round steak, cut in 1/2-inch cubes
3 tablespoons shortening
1 large onion, diced
1 clove garlic, crushed
2 tablespoons flour
1 3-ounce can mushrooms and broth
1/2 cup chopped celery
1 cup sour cream
1 8-ounce can tomato sauce
1 teaspoon salt
1 tablespoon Worcestershire sauce


Brown the steak cubes in hot shortening, add the onion and garlic, and cook until golden. Stir in the flour and the remaining ingredients, mix thoroughly, and turn into a buttered casserole. Bake uncovered for 1-½ hours at 350 degrees F.


Serves 6

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