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Ingredients
- 2 tablespoons vegetable oil
- 2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin
- 1/4 teaspoon caraway seeds (optional)
- 1 large onion, chopped
- 2 10-ounce packages white mushrooms, sliced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 teaspoon kosher salt
- 1 14 1/2-ounce can beef broth
- 2 tablespoons chopped parsley
- 1 cup low-fat or regular sour cream
- 1 12-ounce package extra-wide egg noodles, cooked
Details
Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from myrecipes.com
Preparation
Step 1
Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside. Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes. Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine. Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
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