"I was the only kid on the block who got Hungarian goulash," says Catherine Cain, a naturalist in Divide, Montana. "The name sounded great—like galoshes. My mom is third-generation L.A. Basin. She grew up in Topanga Canyon and played with a lot of children from Eastern Europe there. That's where she got Hungarian goulash from."
3/4 pound boned beef top sirloin, about 1 inch thick
1/4 pound thin-sliced mushrooms
1 onion (1/2 lb.), thinly sliced
2 tablespoons Hungarian or domestic paprika
8 ounces dried egg noodles
1 cup beef broth
1 tablespoon cornstarch
1 cup nonfat or low-fat sour cream
2 tablespoons chopped parsley
Salt and pepper
How to Make It
Trim and discard fat from beef. Cut the meat across the grain into 1/8-inch-thick slices.
Place a 12- to 13-inch nonstick frying pan over high heat. When pan is hot, add beef and stir-fry until meat is lightly browned, 2 to 3 minutes. Pour into a bowl.
Add mushrooms to pan and stir often until browned, 3 to 4 minutes. Add to beef.
Add onion to pan and stir until lightly browned, about 2 minutes. Reduce heat to medium and stir paprika into onion.
Meanwhile, cook noodles in about 3 quarts boiling water until barely tender to bite, 4 to 5 minutes. Drain and place on a large platter; keep warm.
Mix broth and cornstarch; add to onion mixture and stir just until mixture boils, about 2 minutes.
Return beef and mushrooms to pan and stir until hot, about 1 1/2 minutes. Add sour cream and stir just until hot, about 1 minute.
Spoon meat mixture over hot noodles. Sprinkle with chopped parsley and season to taste with salt and pepper.