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."

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 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.

Step 8

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

Ratings & Reviews

Beckydoll's Review

May 07, 2012

TBirdGal's Review

December 29, 2008
This looks/tastes just like the Hungarian goulash my husband and I had in Prague in October 08 at an outdoor cafe in the Old Town Square. Since we were in the Czech Republic, I guess it was not the authentic Hungarian goulash. I prepared it with smoked paparika. It was delicious.