30-minute Beef Paprikash
  • 1-pound boneless beef top sirloin steak, cut 1 inch thick
  • 1 tablespoon vegetable oil
  • 2 medium onions, sliced
  • 1 package (16 ounces) sauerkraut, rinsed, drained
  • 1 tablespoon paprika
  • 1/4 cup water
  • 1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
  • 1/2 cup water
  • 1/4 cup tomato paste (half of 6-ounce can)
  • 1/2 teaspoon caraway seed
  • 1/8 to 1/4 teaspoon ground red pepper
  • 3 1/2 cups uncooked medium noodles
  • Chopped fresh parsley
  • 1/4 cup dairy sour half-and-half
  1. Trim fat from beef steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; set aside.
  2. In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil; reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender.
  3. Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour half-and-half