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Skillet Goulash

Source of Recipe

From "The Best Simple Recipes" by the Editors at America's Test Kitchen


Recipe Introduction

"Our skillet version of this well-known Hungarian stew makes quick work of a dish that traditionally requires a long cooking time, both to tenderize the meat and to deepen the flavors. Cooking the paprika and tomato paste intensifies the flavors of both and adds depth to the sauce. Rather than using a cheap cut of meat, we saut� two strip steaks, which are naturally tender and don't require a long simmer. We also cook the egg noodles and sauce together in the skillet, minimizing the number of pans. Make sure to use sweet paprika, not the hot or smoked varieties."

List of Ingredients

◦ 2 strip steaks (10 to 12 ounces each), about 1 inch thick
◦ Salt and pepper
◦ 3 tablespoons vegetable oil
◦ 1 onion, halved and sliced thin
◦ 1 red bell pepper, seeded and chopped fine
◦ � cup paprika
◦ 1 tablespoon tomato paste
◦ 4 cups low-sodium beef broth
◦ 6 ounces wide egg noodles (about 4 cups)
◦ ⅔ cup sour cream


Recipe

Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.

Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and bell pepper until softened, about 5 minutes. Stir in paprika and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and noodles and cook, covered, stirring occasionally, until noodles are tender, about 8 minutes. Remove from heat, cover, and keep warm.

Cut steaks in half lengthwise, then cut into thin slices. Off heat, stir sour cream and sliced steak, along with any accumulated juices into skillet with noodles. Season with salt and pepper.
Serve.

Serves 4