Ingredients
1 1/2 pounds skirt or flank steak, cut into 1-inch pieces
1/2 teaspoon smoked or sweet paprika
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 medium red onion, thinly sliced
1 pound sliced cremini mushrooms
3 tablespoons chopped fresh parsley
Cooked, buttered egg noodles and sour cream, for serving
1/2 teaspoon smoked or sweet paprika
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 medium red onion, thinly sliced
1 pound sliced cremini mushrooms
3 tablespoons chopped fresh parsley
Cooked, buttered egg noodles and sour cream, for serving
1.
Toss steak with paprika, 2 teaspoons salt, and 3/4 teaspoon pepper.
Heat a large skillet or wok over high. Add oil then steak in an even
layer and cook until browned, 4 to 6 minutes, stirring occasionally.
Transfer to a bowl.
2. Add onion
and mushrooms to pan and cook until any liquid produced has evaporated
and mushrooms are browned, stirring occasionally, about 8 minutes. Add
steak along with any accumulated juices and stir to combine. Remove from
heat and stir in parsley. Serve with noodles and sour cream.