Appears in Cook's Country December/January 2009
We simplified this hearty meal and made it accessible for even busy weeknights, without losing any of its rich appeal.
WHY THIS RECIPE WORKS
We turned to strip steaks for our Skillet Goulash for their intense flavor and meaty texture. We sliced the steak thinly and added it to the sauce before serving. For maximum flavor, we built the sauce from the brown bits left in the pan fr...