Quick Beef Goulash with Egg Noodles

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

2 boneless beef rib-eye steaks (about 1 1/4 pounds)

Freshly ground pepper

4 tablespoons unsalted butter

1 onion, diced

2 bell peppers (1 red, 1 yellow), chopped

1 tablespoon paprika

1/2 teaspoon caraway seeds

1 14-ounce can diced tomatoes

1 cup low-sodium beef broth

8 ounces extra-wide egg noodles (about 5 cups)

2 tablespoons chopped fresh parsley

1/2 cup sour cream


  1. Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the meat and any juices to a bowl.
  2. Add 2 tablespoons butter to the skillet and reduce the heat to medium high. Add the onion and cook until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the meat to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the meat is tender, about 15 minutes. Season with salt and pepper.
  3. Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.