"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."
Sunset JANUARY 1998
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.
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