Huevos Tripados Peruvian Tomatoes And Egg Noodles Recipes

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QUICK BEEF GOULASH WITH EGG NOODLES



Quick Beef Goulash with Egg Noodles image

Slicing steak thinly helps it cook more quickly than the typical cubes for beef goulash.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 boneless beef rib-eye steaks (about 1 1/4 pounds)
Freshly ground pepper
4 tablespoons unsalted butter
1 onion, diced
2 bell peppers (1 red, 1 yellow), chopped
1 tablespoon paprika
1/2 teaspoon caraway seeds
1 14-ounce can diced tomatoes
1 cup low-sodium beef broth
8 ounces extra-wide egg noodles (about 5 cups)
2 tablespoons chopped fresh parsley
1/2 cup sour cream

Steps:

  • Bring a large pot of salted water to a boil. Slice the steaks as thinly as possible (about 1/8 inch) on an angle, trimming off any large pockets of fat. Season with salt and pepper. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sliced steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Remove the steak and any juices to a bowl.
  • Add 2 tablespoons of the remaining butter to the skillet and reduce the heat to medium high. Add the onion and cook, stirring occasionally, until starting to soften and brown, about 5 minutes. Stir in the bell peppers, paprika, caraway seeds, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the spices are toasted, about 1 minute. Return the steak to the skillet along with the tomatoes, beef broth and 1 teaspoon salt. Cover and bring to a boil, then reduce to a simmer and cook, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper.
  • Meanwhile, cook the egg noodles in the boiling water as the label directs. Drain and return the noodles to the pot; stir in the remaining 1 tablespoon butter. Season with salt. Divide the noodles and stew among bowls. Top with the parsley and sour cream.

Nutrition Facts : Calories 660, Fat 34 grams, SaturatedFat 17 grams, Cholesterol 201 milligrams, Sodium 947 milligrams, Carbohydrate 52 grams, Fiber 5 grams, Protein 37 grams, Sugar 9 grams

HUEVOS EN RABO DE MESTIZA (POACHED EGGS IN TOMATO-CHILI SAUCE)



Huevos En Rabo De Mestiza (Poached Eggs in Tomato-Chili Sauce) image

This came out of one of my many cookbooks. Really nice for brunch or a quick dinner. This can be made with things that I keep on hand. Serve this with Mexican rice and hot tortillas. I set the frying pan on the table to serve.

Provided by aronsinvest

Categories     Breakfast

Time 23m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
2 onions
2 (16 ounce) cans diced tomatoes
1 (7 ounce) can chopped green chilies
3/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
8 eggs
3 ounces monterey jack cheese

Steps:

  • Thinly slice the onions.
  • Heat oil in a large deep frying pan.
  • Add onions and cook until tender but not browned.
  • Add tomatoes and chilies to the onion and cook 5 minutes.
  • Add broth, salt, sugar and peppers and cook another 5 minutes.
  • Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
  • Arrange a cheese slice on top of each egg.
  • Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.

Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 8.4, Cholesterol 443.1, Sodium 1482.6, Carbohydrate 26.3, Fiber 4.7, Sugar 14.9, Protein 22.3

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