Quick beef goulash with egg noodles

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 34 G., saturated fats 17 G., proteins 37 G., carbohydrates 52 G., fiber 5 G., cholesterol 201 mg, sodium 947 mg, sugar 9 G.

This American goulash cooks quickly because the beef is cut into very thin slices rather than traditional cubes. Brown the slices in a hot skillet until crisp, then simmer in a rich tomato sauce with paprika, bell peppers, and onions. Serve with boiled egg noodles, drizzled with sour cream, and sprinkled with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 boneless ribeye steaks (about 600 g)
4 tablespoons unsalted butter
1 onion, diced
2 sweet peppers (1 red, 1 yellow), cut into pieces
1 tbsp paprika
0.5 tsp caraway seeds
1 can (400 g) of canned chopped tomatoes
1 cup lightly salted beef broth
220g wide egg noodles (about 5 cups)
2 tbsp chopped fresh parsley
0.5 cup sour cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, egg noodles, sweet pepper, tomatoes, caraway, paprika

Cooking the dish according to the recipe:

In a large saucepan, bring salted water to a boil.

Slice the steaks as thinly as possible (about 0.3 cm) diagonally, trimming off any large pockets of fat. Season with salt and black pepper.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until the meat is browned on the bottom, 2-3 minutes.

Transfer the steak with all the 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 softened and golden, about 5 minutes.
Add the bell pepper, paprika, cumin seeds, a large pinch of salt, and some freshly ground black pepper. Cook, stirring, until the spices are toasted, about 1 minute.
Return the steak to the pan with the tomatoes, beef broth, and 1 teaspoon of salt. Cover and bring to a boil, then reduce heat and simmer, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper to taste.
Meanwhile, cook the egg noodles in boiling water according to package directions. Drain and return the noodles to the pan; add the remaining 1 tablespoon of butter. Season with salt to taste.
Divide the noodles and stew among bowls. Sprinkle with parsley and drizzle with sour cream.