Hungarian Beef Stew
- 1 pound beef chuck roast cut into 1-inch cubes
- 1 tablespoon flour
- 2 tablespoons olive oil
- 2 medium onions thinly sliced
- 2 cloves garlic minced
- 1 teaspoon caraway seeds
- 2 tablespoons sweet paprika
- 2 cups low sodium beef broth or use homemade
- 1 cup red wine or use additional beef broth
- sea salt and freshly ground black pepper to taste
- In a medium bowl, toss beef cubes with flour; set aside.
- Heat the olive oil in a medium saucepan with a tight-fitting lid over medium heat. Add onions; sauté for 5 minutes or until translucent. Stir in garlic, caraway seeds and paprika; cook for 3 minutes. Add beef cubes; cook for 5 minutes or until browned on all sides. Add broth and wine; stir to combine.
- Bring mixture to a boil then reduce heat, cover and simmer for 1 hour or until beef cubes are forktender.
- Season with salt and pepper to taste.
LC SERVING SUGGESTION: Braised cabbage and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese, salt and pepper to taste till you get a mashed potatoes texture). SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Make sure beef and beef broth are certified kosher. GLUTEN FREE: Make sure broth and wine are gluten free. NUTRITION: Per Serving: 406 Calories; 25g Fat; 25g Protein; 11g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat. Points: 12
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