Skillet Goulash

From Cook's Country | December/January 2009

Why this recipe works:

We turned to strip steaks for our Skillet Goulash for their intense flavor and meaty texture. We sliced the steak thinly and added it to the sauce before serving. For maximum flavor, we built the sauce from the brown bits left in the pan from searing the steaks. We used a lot of paprika in our… read more

We turned to strip steaks for our Skillet Goulash for their intense flavor and meaty texture. We sliced the steak thinly and added it to the sauce before serving. For maximum flavor, we built the sauce from the brown bits left in the pan from searing the steaks. We used a lot of paprika in our recipe for Skillet Goulash. Tasters preferred sweet paprika so that the goulash wasn’t incendiary. Cooking the egg noodles right in the pan with the sauce not only saved time, but also added additional flavor to our Skillet Goulash.

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Serves 4

Be sure to trim the steaks of all visible fat before cooking. Use sweet paprika, not the hot or smoked varieties, in this recipe.

Ingredients

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