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Beef Goulash

Serves 6

2 lb. Sirloin Steak, cut into thin strips

1 large yellow onion, diced into large pieces
2 cloves of garlic, minced
1 can diced tomatoes
1 can of tomato puree
1 Tbs. Hungarian sweet paprika
Splash of red wine
Olive Oil
Salt & fresh ground pepper
Egg Noodles
Sour Cream

In a large frying pan, sauté the garlic in about 1 tablespoon of olive oil until the oil is
fragrant. Add the diced onions and continue to sauté until the onions are soft and
translucent, about 15 minutes. Add the beef, and brown, seasoning with salt and pepper.
Add diced tomatoes, tomato puree, paprika, and a splash of red wine, and simmer for
about 15 to 20 minutes, or until the liquid is reduced substantially.

While the above is simmering, cook a package of egg noodles per the directions (we
prefer wide noodles for this dish). After draining, lightly butter the warm noodles.

Serve beef mixture over noodles. Garnish with a dollop of sour cream and a little fresh
chopped parsley.