Cook: 6 hours
- 2 Tbsp. vegetable oil
- 2 lb. beef chuck, cut into 2-inch pieces
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 Tbsp. paprika
- 1 tsp. caraway seeds
- 1 Tbsp. tomato paste
- 2 cups low-sodium chicken broth
- 1 red bell pepper, cored, seeded and chopped
- salt and pepper
- 1/2 cup sour cream, optional
2.) Add onions to skillet and cook, stirring, until softened, 3 to 5 minutes. Add garlic and saute 1 minute longer. Stir in paprika, caraway seeds, tomato paste and chicken broth, Bring to a boil, stirring to pick up any browned bits on bottom of skillet, and pour over beef in slow cooker. Add bell pepper, cover and cook on low for 6 hours.
#.) Season with salt and pepper. Serve hot, with sour cream on the side, if desired.
Per serving: 440 Cal., 22g Fat (5g Sat.), 129mg Chol., 3g Fiber, 50g Pro., 10g Carb., 714mg Sod.
Recipe via All You Magazine