30-minute Beef Paprikash

30-minute Beef Paprikash

Spicy steak tips served with noodles.
Makes 5 servings Amount Per Serving Calories 404.2 Total Carbs 33.5g Dietary Fiber 6.4g Sugars 8.9g Total Fat 17g Saturated Fat 6g Unsaturated Fat 11g Protein 29.1g Sodium 608.6mg Dietary ExchangesFat 2, Meat 3, Starch 1 1/4, Vegetable 2 1/4

Ingredients

1 lb top sirloin steak, cut 1 inch thick, boneless

1 tbsp vegetable oil

2 medium onions, sliced

16 oz Sauerkraut, low sodium, canned, rinsed, drained

1 tbsp paprika

1/4 cup water

14 floz beef broth, fat free, unsalted

1/2 cup water

1/4 cup tomato paste

1/2 tsp caraway seeds

1/8 tsp ground red chili pepper (or more to taste)

3 1/2 cup egg noodles, uncooked

1 pinch chopped parsley

1/4 cup Sour Cream, light

Directions

Trim fat from steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time, and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; set aside. In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil; reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender. Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour cream.

Submitted by Judy