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ABOUT 1 3/4 Hrs BEFORE SERVING
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Dice green peppers and onion; chop tomato.
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Cut beef into 1-inch cubes.
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In medium bowl, combine flour and 1/2 tsp.
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salt; add in beef and toss to coat.
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In 10-inch skillet over medium-high heat, in 1 Tbsp.
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warm extra virgin olive oil, cook beef till well browned.
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With slotted spoon, remove beef to bowl.
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In same skillet in 1 Tbsp.
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additional oil, cook green pepper and onion, till tender.
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Stir in paprika; cook 1 minute.
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Return beef to skillet; stir in 3/4 tsp.
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salt and 1 c. water.
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Over high heat, heat to boiling.
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Reduce heat to low; cover and simmer 1 1/4 hrs or possibly till beef is almost tender.
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Stir in tomato; over high heat, heat to boiling.
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Reduce heat to low; cook, uncovered, 10 min or possibly till sauce thickens slightly, stirring occasionally.
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When beef is almost done, in saucepot, prepare egg noodles as label directs using 1 tsp.
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salt in water; drain and return to saucepot; stir in parsley.
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Meanwhile, in 12-inch skillet over medium-high heat, in 1 Tbsp.
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oil, cook broccoli rabe and 1/4 tsp.
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salt till rabe is tender-crisp.
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On 2 diner plates, serve beef goulash over noodles with broccoli rabe along side.
