Hungarian Goulash

Ingredients

• 1 cup beef broth 
• 0.8 pound boned beef top sirloin 
• 1 tablespoon cornstarch 
• 8 ounces extra wide egg noodles dried
• 0.3 pound thin- mushrooms 
• 1 cup nonfat sour low-fat
• 0.5 lb onion thinly sliced
• 2 tablespoons domestic paprika 
• 2 tablespoons parsley chopped
• 4 servings salt and pepper 

Equipment

• bowl
• frying pan

Directions

1. Trim and discard fat from beef.
2. Cut the meat across the grain into 1/8-inch-thick slices.
3. Place a 12- to 13-inch nonstick frying pan over high heat. When pan is hot, add beef and stir-fry until meat is lightly browned, 2 to 3 minutes.
4. Pour into a bowl.
5. Add mushrooms to pan and stir often until browned, 3 to 4 minutes.
6. Add to beef.
7. Add onion to pan and stir until lightly browned, about 2 minutes. Reduce heat to medium and stir paprika into onion.
8. Meanwhile, cook noodles in about 3 quarts boiling water until barely tender to bite, 4 to 5 minutes.
9. Drain and place on a large platter; keep warm.
10. Mix broth and cornstarch; add to onion mixture and stir just until mixture boils, about 2 minutes.
11. Return beef and mushrooms to pan and stir until hot, about 1 1/2 minutes.
12. Add sour cream and stir just until hot, about 1 minute.
13. Spoon meat mixture over hot noodles.
14. Sprinkle with chopped parsley and season to taste with salt and pepper.