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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 1 |
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Serve with: egg noodles, reduced-fat sour cream. Ingredients:
3 tablespoons vegetable oil |
1 1/2 pounds mushrooms, sliced |
2 large onions, halved and sliced (4 cups) |
2 red bell peppers, chopped |
3 garlic cloves, finely chopped |
1/2 teaspoon salt |
2 pounds lean beef chuck, cut into 1 1/2-inch pieces |
1/4 cup sweet hungarian paprika |
3 tablespoons all-purpose flour |
2 teaspoons caraway seeds |
2 cups low-sodium beef broth |
4 teaspoons tomato paste |
1/3 cup chopped, fresh dill or parsley |
Directions:
1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).
2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.
3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.
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