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"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."

This Story Originally Appeared On sunset.com

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Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

449 calories; calories from fat 14%; protein 33g; fat 6.8g; saturated fat 1.9g; carbohydrates 62g; fiber 2.9g; sodium 134mg; cholesterol 112mg.
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