Hungarian Beef Goulash with Yogurt Sauce
Thick and rich, goulash is similar to a stew and just as comforting.
2 pounds sirloin steak, very thinly sliced
1 tablespoon Hungarian paprika
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
1 onion, coarsely chopped
1 small green bell pepper, seeded and julienned
2 tablespoons all-purpose flour
2 tomatoes, chopped
1/2 cup dry red wine
3/4 teaspoon salt
1 (8-ounce) container plain yogurt
1 teaspoon crushed dried thyme
1 (16-ounce) package wide egg noodles
- Place steak strips into a large bowl. Toss with paprika and pepper until well coated. Heat a large skillet over medium-high heat. Add oil and heat until hot, but not smoking. Add meat and sauté until browned, about 5 minutes. Remove meat from skillet and set aside.
- Melt butter in same skillet over medium-high heat and sauté onion and green bell pepper until softened, about 4 minutes. Sprinkle flour into pan and cook for 1 minute, stirring constantly. Return meat to pan along with tomatoes, wine and salt. Bring to a boil, reduce heat and simmer for 4 mintues, stirring constantly. Scrape the bottom to remove any browned bits from pan. Turn heat down to low and stir in yogurt and thyme. Cook for 3 more minutes, or until thoroughly heated; do not boil.
- Meanwhile, prepare noodles according to package directions; drain.
- Serve meat over hot, cooked noodles.
Makes 8 servings.