Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beef Paprikash
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- #87153
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1 tablespoon vegetable oil
2 medium onions, sliced
1 package (16 ounce size) sauerkraut, rinsed, drained
1 tablespoon paprika
1/4 cup water
1 can (14 to 14.5 ounce size) beef broth
1/2 cup water
1/4 cup tomato paste
1/2 teaspoon caraway seed
1/4 teaspoon ground red pepper (or to taste)
3 1/2 cups uncooked medium noodles
chopped fresh parsley
1/4 cup dairy sour cream
directions
Trim fat from beef steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon, set aside.
In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil, reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender.
Remove from heat, return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley, serve with sour cream.
added by
easybaker
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Beer makes batters better, meat more tender, and sauces more flavorful.
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