preparation
Cut steak into 4 portions and roll in the seasoned flour. In heavy skillet, heat some oil and brown meat on both sides. Add water and cover; simmer on low heat until tender, adding a little more water if necessary to prevent sticking. Cook and drain noodles. Set aside. Melt 1 tablespoon butter in skillet; stir in almonds, sauté until only lightly browned. Add the remaining butter and drained noodles. Stir in poppy seed; mix well and heat only until the noodles are reheated. Stir 1 cup cream into pan drippings and heat. Sprinkle with paprika. |