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Hungarian Goulash

Yield Makes 4 servings
"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

Nutrition Information

  • calories 449
  • caloriesfromfat 14 %
  • protein 33 g
  • fat 6.8 g
  • satfat 1.9 g
  • carbohydrate 62 g
  • fiber 2.9 g
  • sodium 134 mg
  • cholesterol 112 mg

How to Make It

  1. Trim and discard fat from beef. Cut the meat across the grain into 1/8-inch-thick slices.

  2. 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.

  3. Add mushrooms to pan and stir often until browned, 3 to 4 minutes. Add to beef.

  4. Add onion to pan and stir until lightly browned, about 2 minutes. Reduce heat to medium and stir paprika into onion.

  5. 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.

  6. Mix broth and cornstarch; add to onion mixture and stir just until mixture boils, about 2 minutes.

  7. 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.

  8. Spoon meat mixture over hot noodles. Sprinkle with chopped parsley and season to taste with salt and pepper.