Stovetop Beef Goulash

Even though I already have a five-star recipe for Hungarian Goulash made in the Crock Pot, I thought I would try this easy stovetop beef goulash as well. My kitchen sure did smell good while this was cooking on the stove! Did it taste as good as it smelled? Well, not really. The meal, prepared according to the recipe, earned three stars. It didn’t have much taste to it. My husband decided to add a bit of shredded cheddar cheese to it to doctor it up a little. “Ah, the power of cheese.” That bumped it up to four stars. I’m rating it “as is,” though, so it receives three stars.

For accompaniments to this dish, I served broccoli and warm Italian bread.

Have a good week and good eating!
Allison

Stovetop Beef Goulash

Makes 6 servings

Ingredients:
16 oz. rotini pasta
1 lb. boneless beef sirloin steak, cut into 1/8-inch thick strips
1 Tbsp. canola oil
1 medium onion, chopped
1 medium green pepper, chopped
1 (14-1/2 oz.) can diced tomatoes, undrained
1-1/2 cups water
1 (10-1/2 oz.) can beef broth
1-1/2 tsp. apple cider vinegar
2 tsp. paprika
1 tsp. sugar
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. all-purpose flour
¼ cup cold water

Preparation:
In a large nonstick skillet over medium-high heat, stir-fry beef strips in oil for 5-6 minutes or until browned. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, beef broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Meanwhile, cook pasta according to package directions. In a small bowl, combine flour and cold water until smooth. Add to skillet after the mixture has simmered 15-20 minutes. Bring to a boil; cook and stir for a few minutes or until thickened. Drain pasta; stir into beef mixture.

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