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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found the recipe for this stovetop goulash several years ago in an old cookbook, reports Phyllis Pollock of Erie, Pennsylvania. It really his the spot with warm home-baked bread from the bread machine and a dish of cold applesauce. Ingredients:
1-1/2 cups uncooked spiral pasta |
1 pound boneless beef sirloin steak, cut into 1/8-inch-thick strips |
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1-1/2 cups water |
1 cup reduced-sodium beef broth |
1-1/2 teaspoons red wine vinegar |
1 to 2 teaspoons paprika |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon caraway seeds |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or meat is no longer pink. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
3. In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture. Yield: 6 servings.
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