Beef Goulash

• 2 lb. sirloin (boneless)
• black pepper
• 1 Tbsp. paprika
• 2 Tbsp. vegetable oil
• 1 Tbsp. butter
• 1/2 c. onion, chopped
• 2 Tbsp. flour
• 1/2 c. red wine
• 1/4 c. tomatoes, canned
• 1 c. yogurt
• 1/2 tsp. thyme

1. Cut the meat into strips 2 inches long and 1/4 inch wide. Sprinkle the strips with pepper and paprika.
2. Heat the oil in a large skillet and add half the meat, cooking and stirring over high heat until meat is browned, about 3 minutes.
3. Using a slotted spoon, transfer the meat to another skillet.
4. Add the remaining beef and cook rapidly over high heat until browned.
5. Transfer this meat to the other skillet.
6. Pour off any fat remaining in the skillet.
7. Add the butter and onion to the skillet and cook until wilted.
8. Sprinkle with flour and stir.
9. Add the wine and tomatoes, stirring.
10. Cook for about 4 minutes.
11. Add the yogurt, stirring rapidly.
12. Add any juices that have accumulated around the meat. Add the thyme.
13. Cook for about 5 minutes, stirring constantly. Place a strainer over the meat and strain the sauce, stirring with a wooden spoon or spatula to push through as much of the solids in the sauce as possible.
14. Heat thoroughly and serve with noodles or rice.
15. Serves 4.

sirloin, black pepper, paprika, vegetable oil, butter, onion, flour, red wine, tomatoes, yogurt, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322730 (may not work)