Hungarian Beef Goulash With Sour Cream And Chive Dumplings Cooking For 2 Recipe

Ingredients

1

tablespoon olive oil

12

oz top sirloin steak, cut into 1-inch cubes

1/2

teaspoon salt

1/2

teaspoon pepper

2

slices bacon, chopped

1/2

cup chopped onion

3/4

cup chopped red bell pepper

1

tablespoon Muir Glen™ organic tomato paste

1

clove garlic, finely chopped

1

tablespoon sweet paprika

1 1/2

cups Progresso™ beef-flavored broth (from 32-oz carton)

2/3

                        cup Original Bisquick™ mix

1/3

cup sour cream

2

tablespoons milk

1

tablespoon chives

1/4

cup sour cream

Preparation

In 10-inch skillet, heat oil over medium-high heat. Season steak with salt and pepper; add to skillet. Cook 2 to 3 minutes, turning cubes, until lightly brown on all sides. Transfer to plate; reduce heat to medium.

Add bacon to skillet; cook and stir 2 to 3 minutes, until just beginning to brown. Add onion, bell pepper, tomato paste and garlic; cook about 5 minutes, stirring occasionally, until vegetables soften. Add paprika; cook about 1 minute or until fragrant. Add broth; reduce heat to medium. Cook 5 minutes.

Meanwhile, in small bowl, stir Bisquick™ mix, 1/3 cup sour cream, the milk and chives.

Add browned beef to goulash. Drop dumpling dough in 6 generous tablespoonfuls on top. Reduce heat to medium-low; cover. Cook 8 to 10 minutes or until dumplings are cooked through. Serve with 1/4 cup sour cream on the side.

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