- 4
Ingredients
- 1/4 cup all purpose flour
- 2 T. sweet Hungarian paprika, divided
- 1 t. each kosher salt and black pepper
- 1 1/2 lb. sirloin steak, trimmed, sliced into 2-inch strips
- 4 strips bacon, diced (4 oz.)
- 2 T. olive oil
- 1 cup sliced onion
- 1 T. minced garlic
- 1 T. tomato paste
- 1 t. caraway seeds
- 2 cups beef broth
- 1/2 cup sliced roasted red pepper
- 1 - 2 T. red wine vinegar
- Sour cream, fresh dill sprigs, and prepared horseradish
Preparation
Step 1
Combine flour, 1 T. paprika, salt, and black pepper in a paper bag. Add steak and toss to coat with flour mixture; set aside.
Cook bacon in a saute pan until crisp. Remove bacon to a paper-towel-lined plate; set aside.
Add oil to pan with drippings; heat over medium until shimmering. Sear steak strips in two batches, 1 minute per side. Remove steak strips to a plate; set aside.
Saute onion and garlic in same pan over medium-high heat, 2 - 3 minutes. Stir in tomato paste, 1 T. paprika, caraway seeds, and remaining flour mixture from bag; cook 1 - 2 minutes.
Deglaze the pan with broth, scraping up bits on bottom of pan, and bring to a boil. Reduce heat rto medium and simmer stew until thickened, about 5 minutes.
Add steak with residual juices, sliced peppers, and vinegar; simmer 3 minutes. Season stew with salt and black pepper.
Serve stew with Sour Cream and Horseradish noodles. Garnish each serving with sour cream, dill, horseradish, and bacon.