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Hungarian Round Steak & Spaetzle 

Source: Beef Tips.com

2 1/4 to 2 1/2-pound high-quality, full-cut beef round steak, cut 3/4-inch thick 
2 tablespoons flour 
1/2 teaspoon salt 
1/4 teaspoon pepper 
2 tablespoons vegetable oil 
1 can (13 3/4 to 14 1/2 ounces) ready-to-serve beef broth 
5 teaspoons sweet Hungarian or regular paprika 
2 medium onions, cut crosswise into 1/2-inch-thick slices, separated into rings 
1 package (9 to 10 1/2 ounces) uncooked spaetzle 
2 teaspoons flour dissolved in 2 tablespoons cold water 
2/3 cup dairy sour cream 
chopped fresh parsley (optional) 

Cut beef steak into 6 equal pieces. In shallow dish, combine 2 tablespoons flour, salt and pepper. Lightly coat both sides of beef pieces with flour mixture. Shake off excess flour mixture.

In large nonstick skillet, heat oil over medium heat until hot. Cook beef in 2 batches; brown evenly. Pour off drippings.

Add broth and paprika. Bring to a boil; reduce heat to low. Return beef to pan. Cover tightly and simmer gently 45 minutes. Add onions; spoon cooking liquid over onions and beef. Cover tighly and continue simmering 30 to 40 minutes or until beef is tender. Remove beef and onions; keep warm. Meanwhile prepare spaetzle according to package directions.

Skim fat from cooking liquid. In same pan, combine 1 1/2 cups cooking liquid and flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve sauce with beef, onions, and spaetzle. Garnish with parsley, if desired. Makes 6 servings.