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Beef Paprikash

    1 lb top sirloin steak, cut 1 inch thick, boneless
    1 tbsp vegetable oil
    2 medium onions, sliced
    16 oz Sauerkraut, low sodium, canned, rinsed, drained
    1 tbsp paprika
    1/4 cup water
    14 oz fat free unsalted beef broth
    1/2 cup water
    1/4 cup tomato paste
    1/2 tsp caraway seeds
    1/8 tsp ground red chili pepper (or more to taste)
    3 1/2 cup uncooked egg noodles
    1 pinch chopped parsley
    1/4 cup Sour Cream, light

1 Trim fat from steak. Cut beef into 1-inch pieces and then cut each in half.

2 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.

3 In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes.

4 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.

5 Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour cream. Makes 5 servings

 Nutrition Facts: Calories 402.2   Total Carbs 34.2g   Dietary Fiber 6.4g   Sugars 8.9g Total Fat 16.8g   Saturated Fat 6g   Unsaturated Fat 10.8g
Potassium 582.1mg   Protein 28.8g    Sodium 612.5mg
 Dietary Exchanges:
    2 Fat, 3 Meat, 1 1/4 Starch, 2 1/4 Vegetable