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Skillet Goulash


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


  • 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


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.

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