This traditional goulash recipe, with steak strips, bell peppers, tomatoes, and caraway seed, cooks all in one pot - even the pasta! If you put the steak in the freezer for 15-20 minutes, it will be much easier to slice into strips.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 Tbsp. oil
- 1 lb. beef sirloin steak, partially frozen, sliced into thin strips
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1-1/2 cups water
- 14 oz. can diced tomatoes, undrained
- 8 oz. can tomato sauce
- 1 tsp. sugar
- 1 Tbsp. smoked paprika
- 1/2 tsp. caraway seed
- 1/4 tsp. pepper
- 1-1/2 cups uncooked rotini pasta
- 2/3 cup sour cream
- 1 tablespoon cornstarch
Preparation:
In 12" skillet, heat oil and cook steak strips over medium high heat, until browned, about 3-5 minutes. Stir in all remaining ingredients except for pasta. Stir well, then bring to a boil. Add rotini pasta. Reduce heat to medium and cook, covered, for 12-18 minutes until pasta is tender, stirring frequently.
In small bowl, combine sour cream and cornstarch; mix well. Stir into skillet, remove from heat, and mix until blended. Serve immediately.
