A Hungarian Classic - Kebab-style (over buttered noodles) - and, a video visit of our time in Budapest.
10 - 12 kebab skewers
2 1/2 pounds beef sirloin, cut into 1 1/2" cubes
1/4 cup good Hungarian paprika
1 1/2 teaspoons salt
1/2 teaspoon pepper
Sauce:
3 tablespoons butter
1 large onion, chopped
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon paprika
2/3 cup sour cream
1 pound cooked egg noodles, tossed with 6 tablespoons soft butter and a little salt
Prepare meat: Thread 4 - 5 pieces of beef on each skewer (note: if you're using wooden skewers, soak in water for 20 minutes so they don't burn on the grill). In a small dish, combine paprika, salt and pepper. Lightly dip each skewer in spices and set aside.
Make sauce: In a medium skillet, melt butter and saute onions until tender and golden. Stir in tomato paste, salt and paprika. Fold in sour cream. Set aside.
Grill kebabs over medium heat, turning several times until meat is done (but very slightly pink).
To serve: Mound buttered noodles on a large platter, top with kebabs and spoon sauce over. Serves 5 - 6.