Goulash? Is that how you spell it?

Originally posted 10/31/07

This is a good steak and pasta recipe, a huge, delicious step up from the chef boyardee goulash.

8oz - 1lb sirloin steak, no bone (I used about 10 oz and we had leftovers. I also bought 5lbs of sirloin steaks at Costco. Keep an eye out for more steak recipes soon.)
small (8-12oz) can of beef stock
small bowl of flour (1/2 c.)
salt, pepper, smoked paprika
garlic, minced (fresh or jar)
1/2 - 1 small onion
leftover red wine
EVOO
leetle beet of sour cream (about a tablespoon?)... I used the light stuff.
1/2lb - 1lb wide (or extra wide) egg noodles
small jar or can of pimentos (6oz?)

Start your egg noodle water boiling. Salt the water.

Heat up your skillet (med-high heat) with a few turns of EVOO. (Rachael also adds butter, but I used red wine as a substitute... but you add this later.)
Stick the steak in the freezer for about 10 min. (cooling any meat like this makes it MUCH easier to cut raw)
Trim the steak and cut it, against the grain, into small strips. Cut these strips into bite-sized pieces.
Season the steak bits with salt and pepper, then dredge them in the flour.
Toss steak bits into the pan and stir. Add some red wine to the pan (whatever you want).

Cook your egg noodles while the steak cooks. Remember, egg noodles cook REALLY fast.

When the steak is almost done but still a little pink, add some garlic and grate some onion (on the wide slice side of the grater... otherwise, just chop it into thin strips) into the pan.
Add about 2/3 of a palmful of paprika. Toss the ingredients around to coat them well.
Drain the pimentos and toss those in.
Cook everything together for about 2 minutes, then add the beef stock and a little more wine if you care to.
Add the sour cream in to the broth. If you like your gravy thicker (as is, it makes it more of a soupy thing), clear a space in the center of your pan (as best you can) and whisk some flour into the broth. I added about 1/3c. of the left-over dredging flour, and it made a GREAT gravy. Mmm.
Let simmer for about 4-5 minutes. No need to cover, but you may want to reduce the heat.

Drain your egg noodles and add a little butter to keep them from clumping.
Do a kitchen dance.

Serve the meat over the noodles in bowls.