Beef Paprikash w/ sweet potatoes & Noodles

From the book: Beef Paprikash is one of the homiest dishes you'll find. The antidote to a rough day, a hot bowl of Paprikash topped with sour cream is meant to be savored slowly with those you love. This version is rich with sweet potatoes, steak, paprika, and egg noodles - exactly what the doctor ordered on a cold, dark night. Recommended pairing of a medium Côtes du Rhône or a Belgian ale.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

On a separate cutting board chop the onion, thinly slice the celery, and mince the garlic. All 3 can be piled together

Step 2

Peel the potatoes and cut into 1" pieces. Transfer to a bowl and cut steak into bite size pieces transferring to a bowl and sprinkle with salt and pepper.

Step 3

4qt saucepan over medium-high heat with the oil. When it shimmers add half the beef and cook without moving it for about 3 minutes to brown it. Stir in the remaining meat as well as the onion, celery, garlic, tomato paste, paprika, and 1/2tsp salt.

Step 4

Cook for 2-3 minutes until the vegetables begin to soften. Then add the broth and potatoes. Stir to bring all browned bits up from bottom of pan.

Step 5

Bring to a boil then reduce heat and simmer (uncovered) until the potatoes are almost tender (about 10 minutes).

Step 6

Raise the heat to medium and stir in the noodles. Cool until they are tender (about 5 minutes). Don't let it bubble to fast to avoid losing too much liquid.

Step 7

Stir in the vinegar taste for seasoning and add salt/pepper as needed. If desired add the Kraut and stir to heat for about a minute.

Step 8

Label into bowls and add a dollop of sour cream then sprinkle with parsley and serve.