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