Beef Paprikash



  • 1 lb. top sirloin steak, cut 1 inch thick, boneless
  • 1 tablespoon vegetable oil
  • 2 medium onions, sliced
  • 16 oz. sauerkraut, low sodium, canned, rinsed, drained
  • 1 tablespoon paprika
  • 1/4 cup water
  • 14 oz. fat free unsalted beef broth
  • 1/2 cup water
  • 1/4 cup tomato paste
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon ground red pepper (cayenne) (or more to taste)
  • 3 1/2 cups uncooked egg noodles
  • 1 pinch chopped parsley
  • 1/4 cup light sour cream
  • Directions

    Trim fat from 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. Makes 5 servings.
    Amount Per Serving Calories 402.2 Total Carbs 34.2 g Dietary Fiber 6.4 g Sugars 8.9 g Total Fat 16.8 g


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