Beef Paprikash

Beef Paprikash

Serves 6

Lean, flavorful rump roast is an excellent choice for this stew, but you can use any well-trimmed stew meat. Egg noodles are the standard for serving with paprikash, but boiled or mashed potatoes, rice or polenta are also delicious options.

  • 2 teaspoons expeller-pressed canola oil
  • 2 pounds beef rump roast, cut into 1-inch pieces
  • 1 teaspoon fine sea salt
  • 2 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 cup beef broth
  • 1 1/2 cup canned crushed tomatoes
  • 1/2 cup nonfat Greek yogurt or lowfat sour cream
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In a large Dutch oven or stew pot, heat oil 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.

Return the pot to medium heat and add onion and garlic. Cook, stirring, until onion has softened, about 5 minutes. Stir in bell peppers, paprika and cayenne. Add broth and tomatoes and bring to a boil. Return beef to the pot, lower the heat and simmer, covered, until the beef is very tender, 2 1/2 to 3 hours. Serve in bowls, topped with dollops of yogurt or sour cream.

Nutritional Info: 
Per Serving:270 calories (70 from fat), 8g total fat, 2.5g saturated fat, 95mg cholesterol, 610mg sodium, 10g carbohydrate (2g dietary fiber, 6g sugar), 35g protein

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