Steak Paprika Over Egg Noodles
- 1 T. butter or olive oil
- 1 1/2 pounds beef sirloin steak, cut into 1/2-inch cubes
- 1/3 c. beef broth
- 1 large onion, chopped
- 1 large green bell pepper, cleaned and chopped (optional)
- 1 pound mushrooms, sliced
- 2 T. flour or glucomannan mixed with a little water
- 2 T. paprika
- 1 t. caraway seeds (optional)
- 1/2 t. dry mustard
- Pink Himalayan Salt and black pepper, to taste
- 1 can Italian-style diced tomatoes
- 2 c. low sodium beef broth, or use homemade broth
- 1 c. low-fat sour cream or Greek yogurt
- Cooked egg noodles or brown rice
Heat the oil or butter in a large skillet over medium-high heat.
Brown the beef and then remove from skillet and set aside.
In the same skillet, add the 1/3 c. of broth and quickly whisk up all of the browned bits from the bottom of the pan.
Add onion, bell peppers and mushrooms and cook for 10 minutes.
Quickly stir in flour and seasonings, cook for 3-4 more minutes.
Add the diced tomatoes and the remaining broth.
Bring this mixture to a boil, stirring constantly, reduce the heat and simmer for 8 to 10 minutes.
Add the browned beef and stir in the sour cream just before serving.
Serve hot over noodles or brown rice.
We like to eat this with some steamed veggies on the side.
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