Mixed review: The meat was to die for (Bristol Farms beef chuck) but the overall flavor was a bit bland. Definitely needs more spice. I had to add more flour because the liquid was pretty thin.
Serve with: egg noodles, reduced-fat sour cream.
Yield: Makes: 8 servings (serving size: 1 1/4 cups stew)
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Amount per serving
- Calories: 339
- Fat: 20.3g
- Saturated fat: 6.2g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 4.3g
- Protein: 26g
- Carbohydrate: 14g
- Fiber: 3g
- Cholesterol: 86mg
- Iron: 4mg
- Sodium: 230mg
- Calcium: 57mg
- 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
- 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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