 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a recipe adapted from an America's Test Kitchen fast and fresh recipe card. I made it for the family tonight, and they loved it. Using the steak made it fast and above the ordinary. Ingredients:
4 beef strip steaks, about 1/2 inch thick and trimmed of fat |
salt |
pepper |
3 tablespoons olive oil |
1 onion, halved and sliced thin |
1 red bell pepper, seeded and chopped |
1/4 cup sweet paprika (don't use hot or smoked paprika for this dish) |
1 tablespoon tomato paste |
4 cups beef broth |
8 ounces egg noodles |
2/3 cup sour cream |
Directions:
1. Pat steaks dry and season them on both sides with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat until it shimmers.
3. Cook steaks about 3 minutes per side until nice and brown. Transfer to a plate, cover with foil, and set aside.
4. Heat remaining oil in the skillet over medium-high heat. When hot, add onion and bell pepper and cook until they are softened, about 5 minutes.
5. Stir in paprika and tomato paste and cook about 30 seconds.
6. Stir in broth and noodles and cook covered, stirring occasionally for about 8 minutes, or until the noodles are tender.
7. Remove from heat and cover.
8. Cut steaks in half lengthwise and slice into thin strips. Stir steak and drippings into the noodle mixture.
9. Add sour cream, taste for seasoning, and adjust if necessary before serving.
|
|