ingredients
6 ounces boneless beef top sirloin steak
1 teaspoon olive oil
1/2 cup chopped onion (1 medium)
2 cups water
1 14 ounce canbeef broth
1 14 1/2ounce canlow-sodium tomatoes, undrained and cut up
1/2 cup thinly sliced carrot (1 medium)
1 teaspoon unsweetened cocoa powder
1 clovegarlic, minced
1 cup thinly sliced cabbage
1 ounce dried wide noodles (about 1/2 cup)
2 teaspoons paprika
1/4 cup light dairy sour cream
Snipped fresh parsley (optional)
Paprika (optional)
directions
1. Trim fat from steak. Cut steak into 1/2-inch cubes. In a large saucepan cook and stir steak cubes in hot oil over medium-high heat about 6 minutes or until beef is brown. Add onion; cook and stir about 3 minutes more or until tender.
2. Stir in the water, broth, undrained tomatoes, carrot, cocoa powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until beef is tender.
3. Stir in the cabbage, uncooked noodles, and the 2 teaspoons paprika. Simmer, uncovered, for 5 to 7 minutes more or until noodles are tender but still firm. Remove from heat. Top each serving with some of the sour cream. If desired, sprinkle with parsley and additional paprika. Makes 4 servings.
