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Steak and Pasta Skillet Goulash

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Serves 4


1 tablespoon olive oil
4 slices bacon, diced
1 lb beef sirloin steak, sliced into thin strips
1 large onion, chopped
3 cloves fresh garlic, minced
1 green or red bell pepper, chopped
8 oz. sliced mushrooms
1 1/2 cups beef stock
14 oz can diced tomatoes, undrained
8 oz can tomato sauce
2 teaspoon sugar
2 tablespoons red wine vinegar
1 teaspoon smoked paprika, (mild)
1 tablespoon sweet paprika
2 teaspoons caraway seed
Sea salt, to taste
Freshly ground black pepper, to taste
Sour cream, for garnish
1/2 lb. cooked rigatoni, ziti, penne, or rotini pasta
Chopped chives, for garnish


  1. While steak mixture is simmering, make the pasta according to package directions for al dente (firm texture). Add pasta to skillet, stir well and season to taste with salt and pepper. Serve hot and top each portion with a spoonful of sour cream and sprinkle with chopped chives.
Course: Dinner
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