Beef Paprikash
Serves 6
Time 3 hr 30 min
Lean, flavorful rump roast is an excellent choice for this stew, but you can use any well-trimmed beef stew meat. Serve with egg noodles or try with other delicious options such as boiled or mashed potatoes, rice or polenta.
Ingredients
- 2 teaspoons safflower oil
- 2 pounds beef stew meat, such as rump roast or chuck shoulder, cut into 1-inch pieces
- 1 1/2 teaspoon kosher salt
- 2 yellow onions, halved and sliced
- 4 cloves garlic, finely chopped
- 2 red or green bell peppers, cut into 1-inch dice
- 3 tablespoons sweet paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 cup reduced-sodium beef broth
- 1 1/2 cup canned crushed tomatoes
- 1/2 cup nonfat plain Greek yogurt or sour cream
Method
Heat oil in a large Dutch oven or saucepot over medium-high heat.
Sprinkle beef with salt and add half to the pot; cook, stirring frequently, until browned, about 5 minutes.
With a slotted spoon, transfer beef to a bowl.
Repeat with remaining beef.
Reduce heat to medium and combine onions and garlic in the pot.
Cook, stirring, until onions are softened, about 5 minutes.
Stir in bell peppers, paprika and cayenne, then add broth and tomatoes and bring to a boil.
Return beef to the pot, lower heat, cover and simmer until beef is very tender, 2 1/2 to 3 hours.
Serve in bowls, topped with dollops of yogurt.
Nutritional Info:
Per serving: 300 calories (90 from fat), 10g total fat, 3g saturated fat, 95mg cholesterol, 500mg sodium, 11g carbohydrates (2g dietary fiber, 6g sugar), 38g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 teaspoons safflower oil
- 2 pounds beef stew meat, such as rump roast or chuck shoulder, cut into 1-inch pieces
- 1 1/2 teaspoon kosher salt
- 2 yellow onions, halved and sliced
- 4 cloves garlic, finely chopped
- 2 red or green bell peppers, cut into 1-inch dice
- 3 tablespoons sweet paprika
- 1/8 teaspoon cayenne pepper
- 1 1/2 cup reduced-sodium beef broth
- 1 1/2 cup canned crushed tomatoes
- 1/2 cup nonfat plain Greek yogurt or sour cream