Beef Paprikash

Beef Paprikash

Serves 6

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. 

  • 2 teaspoons expeller-pressed canola oil
  • 2 pounds beef stew meat, such as rump roast or chuck shoulder, cut into 1-inch pieces
  • 1 teaspoon fine sea salt
  • 2 yellow onions, halved and sliced
  • 4 cloves garlic, finely chopped
  • 2 red or green bell peppers, diced
  • 3 tablespoons paprika
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups reduced-sodium beef broth
  • 1 1/2 cups canned crushed tomatoes
  • 1/2 cup nonfat Greek yogurt or low-fat sour cream
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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 carbohydrate (2g dietary fiber, 6g sugar), 38g protein

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