Beef Paprikash

Beef Paprikash - 1 Guiding Stars

Active Time

30 min.

Total Time

30 min.

Servings

4 (431 g)

Love paprikash? Give this variation on the classic Hungarian dish a try! Good Hungarian paprika, the flavor superstar of this dish, is hard to come by in the U.S., but smoked paprika is a good substitute. Just cut the amount in half if you make the switch and adjust to taste–the smoked is much stronger in flavor than typical paprika.

Ingredients

4 tsp. vegetable oil, divided
1 lb. top sirloin steak, sliced thin
1 Tbsp. garlic, minced
Pepper to taste
4 cups yolk-free egg noodles
8 oz. mushrooms, sliced
2 cups onions, chopped
3 Tbsp. paprika
¾ cup beef broth
1 cup peas
½ cup reduced-fat sour cream
½ cup tomatoes, chopped

Directions

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Sauté beef and garlic until beef is browned (3-4 minutes). Season with pepper and set aside.
Cook noodles according to package directions.
While noodles cook, heat remaining 2 teaspoons of oil over medium-low heat until hot. Add mushrooms, onions, and paprika and cook until vegetables are tender, adding water if needed to prevent pan from going dry (3-5 minutes).
Stir in broth and bring to a boil. Add peas and simmer until peas are tender (2-3 minutes).
Return beef to skillet and stir in sour cream. Cook until heated through. Do not allow to boil.
Serve beef mixture over noodles. Garnish with tomatoes.

Nutritional analysis per serving: Calories 565; Total Fat 27g (35% Daily Value); Saturated Fat 10g (51% DV); Trans Fat 0g; Cholesterol 99mg (33% DV); Sodium 300mg (13% DV); Total Carbohydrate 48g (17% DV); Dietary Fiber 7g (25% DV); Total Sugars 9g; Includes 0g Added Sugars (0% DV); Protein 36g; Vitamin D 2% DV; Calcium 10% DV; Iron 30% DV; Potassium 20% DV; Niacin 100% DV; Selenium 60% DV; Vitamin B12 60% DV.