Beef Paprikash with Egg Noodles

This dish isn't exactly seasonally appropriate. But you see, sirloin steak was on sale. And, fortuitously, I found a page I'd torn from Real Simple magazine with this recipe on it. The stars aligned, and I had to make Beef Paprikash. It was out of my control, really.

When I first read the recipe I was a bit nervous about the amount of onion. The husband tends to be a bit onion-averse. But when he took a tentative bite, dubiously eyeing the slivers of onion, he exclaimed, "This doesn't taste onion-y!" That's a high compliment, people.

So if you're feeling in the mood for a relatively cozy dish on this fine Spring day, give Beef Paprikash with Egg Noodles a chance. It doesn't taste onion-y. In fact, it tastes quite good.

Let's make dinner.
--Erin

Beef Paprikash with Egg Noodles
Serves: 4
Adapted from Real Simple magazine

3/4 pound egg noodles
1 1/2 pounds sirloin steak
Salt and pepper
2 tablespoons olive oil
2 onions, peeled, halved, and sliced very thinly
2 tablespoons paprika
2 cups low-sodium chicken broth
2/3 cup sour cream, plus extra for serving
Chopped parsley for garnish, optional

Cook the egg noodles in salted water until al dente according to package instructions. Set aside and keep warm.

Meanwhile, cut steak into 1" chunks and season generously with salt and pepper. Heat oil in a large skillet over medium-high. Add steak and cook until browned on all sides, about 4-5 minutes. Remove steak from the skillet and set aside.

Add sliced onions and paprika to the skillet and cook until the onion is tender, about 6 minutes.

Return steak to the skillet. Stir in chicken broth, scraping up any browned bits from the bottom of the pan. Bring chicken broth to a boil, reduce heat and allow to simmer until thickened, about 12 minutes.

Off the heat stir in 2/3 cup sour cream. Serve beef paprikash over egg noodles. Sprinkle with chopped parsley and a dollop of sour cream.