Hungarian Beef Goulash with Sour Cream and Chive Dumplings (Cooking for 2)

Ingredients

• 1 tablespoon olive oil
• 12 oz top sirloin steak, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 slices bacon, chopped
• 1/2 cup chopped onion
• 3/4 cup chopped red bell pepper
• 1 tablespoon Muir Glen™ organic tomato paste
• 1 clove garlic, finely chopped
• 1 tablespoon sweet paprika
• 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
• 2/3 cup Original Bisquick™ mix
• 1/3 cup sour cream
• 2 tablespoons milk
• 1 tablespoon chives
• 1/4 cup sour cream

Instructions

1. In 10-inch skillet, heat oil over medium-high heat. Season steak with salt and pepper; add to skillet. Cook 2 to 3 minutes, turning cubes, until lightly brown on all sides. Transfer to plate; reduce heat to medium.
2. Add bacon to skillet; cook and stir 2 to 3 minutes, until just beginning to brown. Add onion, bell pepper, tomato paste and garlic; cook about 5 minutes, stirring occasionally, until vegetables soften. Add paprika; cook about 1 minute or until fragrant. Add broth; reduce heat to medium. Cook 5 minutes.
3. Meanwhile, in small bowl, stir Bisquick™ mix, 1/3 cup sour cream, the milk and chives.
4. Add browned beef to goulash. Drop dumpling dough in 6 generous tablespoonfuls on top. Reduce heat to medium-low; cover. Cook 8 to 10 minutes or until dumplings are cooked through. Serve with 1/4 cup sour cream on the side.