Serve with: egg noodles, reduced-fat sour cream.Double the recipe and freeze half for last-minute leftovers.

Melissa Roberts


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

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

Nutrition Facts

339 calories; fat 20.3g; saturated fat 6.2g; mono fat 7.5g; poly fat 4.3g; protein 26g; carbohydrates 14g; fiber 3g; cholesterol 86mg; iron 4mg; sodium 230mg; calcium 57mg.