Dana Gallagher
Hands-On Time
40 Mins
Total Time
40 Mins
Serves 8

How to Make It

Step 1

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin and brown it (in batches if necessary). Remove and set aside.

Step 2

Cook the caraway seeds (if desired) and onion in the Dutch oven, stirring occasionally, until the onion is transparent, about 5 minutes.

Step 3

Add the mushrooms and cook until soft, 8 minutes more.

Step 4

Stir in the tomato paste, paprika, and 1 teaspoon salt until well blended. Add the sirloin and broth, stirring to combine.

Step 5

Simmer until the meat is very tender and about half the liquid remains, about 10 minutes.

Step 6

Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles.

Ratings & Reviews