STEAK GOULASH STEW

Cooking the seasoned strips of steak in the bacon drippings is a brilliant idea any day. But to eventually sprinkle the bits of bacon on top of the finished dish is kind of strange.

Stay with me here, lol.

Bacon on anything is fabulous, of course, but in this case, it seems like not wanting to waste it since we want to use the oily drippings. That topping just becomes too much for this dish, but that may just be my own preference. Regardless, this dish is a great weekday supper, full of proteins and flavor. 

 Steak Goulash Stew

Steak Goulash Stew

Recipe is from Cuisine Tonight, Quick & Easy Menus, yielding 4 servings. Serve this dish over cooked egg noodles. 

GATHER:

  • 1/4 cup all-purpose flour
  • 2 tbsp sweet Hungarian paprika, divided
  • 1 tsp each kosher salt and black pepper
  • 1 1/2lb sirloin steak, trimmed, sliced into 2-in strips

MAKE:

  • 4 strips bacon, diced (4oz)
  • 2 tbsp olive oil
  • 1 cup sliced onions
  • 1 tbsp minced fresh garlic
  • 1 tbsp tomato paste
  • 1 tsp caraway seeds

DEGLAZE:

  • 2 cups low-sodium beef broth
  • 1/2 cup slice jarred roasted red peppers
  • 1-2 tbsp red wine vinegar
  • (Optional) sour cream, fresh dill sprigs, and prepared horseradish

PREPARE:

  1. Combine flour, 1 tbsp paprika, salt, and black pepper in a paper bag. Add steak and toss to coat with flora mixture; set aside.
  2. Cook bacon in a saute pan until crisp. Transfer bacon to a paper-towel-lined plate; set aside.
  3. Add oil to pan with drippings; heat over medium until shimmering. Sear steaks trips in two batches; 1 minute per side (save the flour mixture). Transfer steak strips to a plate; set aside.
  4. Saute onions and garlic in the same pan over medium-high heat, 2-3 minutes. Stir in tomato paste, remaining 1 tbsp paprika, caraway seeds, and remaining flour mixture from bag; cook 1-2 minutes.
  5. Deglaze pan with broth, scraping up bits on bottom, and bring to a boil. Reduce heat to medium and simmer stew until thickened, 5 minutes. Add steak with residual juices, sliced peppers, and vinegar; simmer 3 minutes. Season stew with black pepper. Serve stew over egg noodles with sour cream, dill, and horseradish, if using. Sprinkle reserved bacon over dish.