Nancie's Speedy Italian Goulash

Speedy Goulash with Pasta

1 LB of pasta ( I used penne,(or fusilli) and for the
recipe, I actually cooked 2 lbs. and there was enough
liquid)
Oil (olive is best, but you can use vegetable)
1 Large onion
1 1/2 lbs. of stewing beef (I used sirloin steak, but
stew beef is cheaper, maybe not as tender as steak)
Flour
1 Green pepper
2 15oz cans of diced tomatoes (the smaller cans)(I
usually buy Del Monte Diced tomatoes with spices -
like garlic and basil)Maybe buy extra cans if you need
more liquid.
Paprika
Light Sour Cream

Heat 2 Tablespoons of oil in a large pot and simmer
thin wedges of onion until golden brown. Meanwhile,
cut beef into bite -size cubes, put into a plastic
bag, with a couple tablespoons of flour and shake to
coat. Shake off excess flour and add meat to the pot
with some more oil. Cook until the meat is brown -
stir constantly because the flour will tend to stick
to the pot. You can always add a little mor oil. Add
chopped green pepper, a teaspoon or 2 of paprika and
the canned tomatoes when the meat is all browned.
Bring this mixture to a boil, then reduce and simmer
on low for about 20 minutes. Season with salt and
pepper and more paprika if you want a bit of a kick.
Cook Pasta in boiling water, drain. Spoon goulash on
top of cooked pasta and top with a spoonful of sour
cream.

If you need more liquid, you can add another can
of tomatoes - but this amount seemed just enough for
the 2 boxes of pasta I made. This made about 5
servings and I don't think I used as much meat- maybe
about a pound. Just experiment - you know what you like.
Bon appetit!