30-minute Beef Paprikash

Source: The Healthy Beef Cookbook, published by John Wiley & Sons.

Spicy steak tips served with noodles.

Nutrition Facts
Makes 5 servings
Amount Per Serving
Calories	402.2
Total Carbs	34.2g
Dietary Fiber	6.4g
Sugars	8.9g
Total Fat	16.8g
Saturated Fat	6g
Unsaturated Fat	10.8g
Potassium	582.1mg
Protein	28.8g
Sodium	612.5mg
Dietary Exchanges 2 Fat, 3 Meat, 1 1/4 Starch, 2 1/4 Vegetable
See the Detailed Nutritional Analysis
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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
0.25 cup water
14 floz fat free unsalted beef broth
0.5 cup water
0.25 cup tomato paste
0.5 tsp caraway seeds
0.12 tsp ground red pepper (cayenne) (or more to taste)
3.5 cup uncooked egg noodles
1 pinch chopped parsley
0.25 cup Sour Cream, light

1 Trim fat from steak. Cut beef into 1-inch pieces and then cut each in half.
2 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.
3 In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes.
4 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.
5 Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour cream.