Categories: Meals

Ingredients

• Kosher salt
• 2 boneless beef rib-eye steaks
• Black pepper
• 4 tbsp. unsalted butter
• 1 onion, diced
• 2 bell peppers (1 red, 1 yellow), chopped
• 1 tbsp. paprika
• 1/2 tsp caraway seeds
• 14 oz. can diced tomatoes
• 1 cup beef broth
• 8 oz. extra-wide egg noodles
• 2 tbsp. chopped fresh parsley
• 1/2 cup sour cream

Directions

1. Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tbsp. butter in a large skillet over medium-high heat. Add the meat, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the meat and any juices to a bowl.

2. Add 2 tbsp. butter to the skillet and reduce the heat to medium high. Add the onion and cook until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt, and black pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the meat to the skillet along with the tomatoes, beef broth and 1 tsp salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the meat is tender, about 15 minutes. Season with salt and pepper.

3. Meanwhile, cook the egg noodles in the boiling water as directed. Drain and return the noodles to the pot; stir in the remaining 1 tbsp. butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

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