Quick beef goulash with egg noodles

Ingredients:

• 2 boneless ribeye steaks (about 600 g)
• 4 tablespoons unsalted butter
• 1 onion, diced
• 2 sweet peppers (1 red, 1 yellow), cut into pieces
• 1 tbsp paprika
• 0.5 tsp caraway seeds
• 1 can (400 g) of canned chopped tomatoes
• 1 cup lightly salted beef broth
• 220g wide egg noodles (about 5 cups)
• 2 tbsp chopped fresh parsley
• 0.5 cup sour cream

Preparation:

1. In a large saucepan, bring salted water to a boil.
   
   Slice the steaks as thinly as possible (about 0.3 cm) diagonally, trimming off any large pockets of fat. Season with salt and black pepper.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced ​​steak, spreading it out in a single layer. Increase the heat to high and cook, undisturbed, until the meat is browned on the bottom, 2-3 minutes.
   
   Transfer the steak with all the juices to a bowl.
3. 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 softened and golden, about 5 minutes.
4. Add the bell pepper, paprika, cumin seeds, a large pinch of salt, and some freshly ground black pepper. Cook, stirring, until the spices are toasted, about 1 minute.
5. Return the steak to the pan with the tomatoes, beef broth, and 1 teaspoon of salt. Cover and bring to a boil, then reduce heat and simmer, partially covered, until the steak is tender, about 15 minutes. Season with salt and pepper to taste.
6. Meanwhile, cook the egg noodles in boiling water according to package directions. Drain and return the noodles to the pan; add the remaining 1 tablespoon of butter. Season with salt to taste.
7. Divide the noodles and stew among bowls. Sprinkle with parsley and drizzle with sour cream.