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Super Fast and Easy Beef Tenderloin Goulash
Sometimes, there’s just NO time for low and slow. Get this to the table quickly.- Prep Time 15 minutes
- Cook Time 30 minutes
Ingredients
- 2 lb Tenderloin stew meat, cut in 2” chunks, tossed with 2T Kosher salt and a few grinds of coarse black pepper
- 4 T butter
- 4 cups sweet onions, chopped
- 1 container of glace de veau mixed with 2 cups water
- ¼ cup paprika (I love Hungarian Hot Paprika, but use what you have)
- 2 cups sour cream
- 1 lb curly egg noodles
Directions
- Melt butter in large saucepan.
- Sear the cubes quickly on high heat; don’t crowd the pan and move them to a bowl as they sear. We don’t want them cooking all the way through.
- Once they are all seared, lower heat and add the onions to the pan. Let them cook about 5 minutes on medium, then raise the heat and add the veal or beef stock.
- Scrape all the beef bits from the bottom of the pan and lower heat to medium.
- Saute for 5 minutes.
- Add paprika and stir thoroughly.
- Once the onions are soft and browned a bit, whisk in the sour cream.
- Stir your beef into the pan to coat well and heat through.
- Boil the egg noodles until al dente and drain. Toss with a bit of olive oil or butter.
- You can either serve it alongside the noodles or mix the noodles right into the pan and dont forget some sauteed greens on the side!
