• ¾ lb boned beef top sirloin (cut 1 inch thick cubes ) and coated lightly with flour salt and pepper
• ¼ lb thin-sliced mushrooms
• 1 yellow onion thin-sliced
• 5 Tbsp Hungarian or domestic paprika
• 8 oz dried egg noodles or 2 c. white rice
• 1 cup beef broth• 3 tbsp Worcestershire
• 1 Tbsp cornstarch
• 1/2 cup sour cream
• 2 Tbsp chopped parsley
• 1 16oz can tomato paste
Instructions

1. Trim fat and cut meat into thick slices, coat evenly with flour salt and pepper
2. Heat deep pot over high heat and some oil,.Add beef and cook outsides until well browned (2-3 min per side)before last flip add mushrooms and lightly brown. Transfer to a bowl (will finish cooking later)
3. do not clean browned bits in pan, Add onion to the pan with some oil and a splash of water and brown for 4-5 min while scraping beef bits off the bottom (add more water ig browning too fast). Reduce heat to medium and stir in paprika and can of tomato paste
4. Cook noodles or rice separately , goulash will top it in the end
5. Mix broth and cornstarch in a bowl than add to onion mixture with Worcestershire and bring to a boil.
6. Return beef and mushrooms to the pan and cover with a lid, turn heat to low and cook until beef is tender 1-1.5 hours. when done Add some stew to sour cream in another bowl to heat sour cream slowly, than stir into main pot . salt and pepper to taste
7. Spoon meat mixture over noodles or rice Sprinkle with chopped parsley, salt, and pepper.