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
- 2 strip steaks, about 1 inch thick, trimmed of fat
- Salt and pepper
- 3 tablespoons vegetable oil
- 1 onion, halved and sliced thin
- 1 red bell pepper, seeded and chopped fine
- 1/4 cup paprika (see note)
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1/2 pound wide egg noodles (about 4 cups)
- 2/3 cup sour cream
- 1. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
- 2. Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and bell pepper until softened, about 5 minutes. Stir in paprika and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and noodles and cook covered, stirring occasionally, until noodles are tender, about 8 minutes. Remove from heat, cover, and keep warm.
- 3. Cut steaks in half lengthwise, then cut into thin slices. Stir sour cream and sliced steak, along with any accumulated juices, into pan. Season with salt and pepper. Serve.
