Photo: Romulo Yanes
Prep Time
25 Mins
Cook Time
2 Hours
Makes: 8 servings (serving size: 1 1/4 cups stew)

Serve with: egg noodles, reduced-fat sour cream.

Double the recipe and freeze half for last-minute leftovers.

How to Make It

Step 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).

Step 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.

Step 3

Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

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