Name: Quick Beef Goulash with Egg Noodles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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 of the butter in a large skillet over medium-high heat. Add the sliced steak, 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 steak and any juices to a bowl.
Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, 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 steak 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 steak is tender, about 15 minutes. Season with salt and pepper.
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.

Photograph by Ralph Smith

Quick Beef Goulash with Egg Noodles

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