2 tablespoons vegetable oil
2 1/2 pounds sirloin steak, trimmed of all fat and sliced into very thin strips
1/4 teaspoon caraway seeds (optional)
1 large onion, chopped
2 10-ounce packages white mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon paprika
1 tsp kosher salt
1 14 1/2-ounce can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 12-ounce package extra-wide egg noodles, cooked
- Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.
- Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.
- Add the mushrooms and cook until soft, 8 minutes more.
- Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.
- Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.
- Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.
NOTE: The paprika and tomato paste were a nice departure from my usual stroganoff recipe. I didn't use the caraway.