Currently cooking from The Best Simple Recipes from America’s Test Kitchen

Meet home run #84,612 from this book.

This one-pot dish features tender strips of steak and egg noodles in a flavorful sauce of onions, paprika, bell pepper, tomato paste, beef stock and sour cream. The sauce is mildly spicy from the paprika with a creamy tang from the sour cream. I had this on the table in less than 30 minutes after turning on the stove. And the leftovers were just as good as the first night’s meal. How can you beat that?

The dish starts of by browning a couple of strip steaks. Once they’ve gotten a nice crust on them, you set the steaks aside while you build the sauce in the same pan. An onion and a red bell pepper are sauteed until softened. Paprika and tomato paste are added and cooked briefly. Finally, beef stock and egg noodles are stirred into the pan and simmered until the noodles are tender. Just before serving, the steaks are thinly sliced and added to the pan, along with the sour cream.