Instructions: ABOUT 1 3/4 HOURS BEFORE SERVING

Dice green peppers and onion; chop tomato. Cut beef into 1-inch cubes. In medium bowl, combine flour and 1/2 teaspoon salt; add beef and toss to coat.

In 10-inch skillet over medium-high heat, in 1 tablespoon hot olive oil, cook beef until well browned. With slotted spoon, remove beef to bowl. In same skillet in 1 tablespoon additional oil, cook green pepper and onion, until tender. Stir in paprika; cook 1 minute.

Return beef to skillet; stir in 3/4 teaspoon salt and 1 cup water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until beef is almost tender. Stir in tomato; over high heat, heat to boiling. Reduce heat to low; cook, uncovered, 10 minutes or until sauce thickens slightly, stirring occasionally.

When beef is almost done, in saucepot, prepare egg noodles as label directs using 1 teaspoon salt in water; drain and return to saucepot; stir in parsley.

Meanwhile, in 12-inch skillet over medium-high heat, in 1 tablespoon oil, cook broccoli rabe and 1/4 teaspoon salt until rabe is tender-crisp.

On 2 diner plates, serve beef goulash over noodles with broccoli rabe along side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.