Paprika Goulash 4.000
Dec 1, 2010

Spanish smoked (hot) paprika and caraway seeds give this deliciously rich casserole a spicy sweetness.

Serve with rice noodles and a green vegetable such as cabbage, green beans or broccoli.

Servings: 4
  • 1 to 1 1/2 pounds chuck steak or brisket, cut into 1 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon sunflower oil
  • 2 to 3 slices uncooked bacon, chopped
  • 3 medium cloves garlic, finely chopped
  • 2 medium onion, grated (1 1/2 to 2 cups)
  • 2 medium red bell peppers, stemmed, seeded and cut into 1/2-inch dice (2 1/2 to 3 cups)
  • 1 tablespoon caraway seeds
  • 1 tablespoon Spanish smoked paprika, preferably hot (as opposed to sweet), plus more for garnish
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 6 cornichons (baby gherkins), cut crosswise into thin slices
  • Freshly ground black pepper
  • Nonfat plain Greek-style yogurt, for serving


Place the meat in a large, resealable plastic food storage bag and add the cornstarch. Seal, and shake to coat evenly.

Heat the oil in a flameproof casserole or Dutch oven over medium-high heat until the oil shimmers. Add the bacon, garlic, onions, red bell peppers, caraway seeds and paprika; cook for 3 minutes, stirring. Add the beef, then the broth, tomato paste and cornichons; stir to combine. Season with the black pepper. Once the mixture begins to bubble at the edges, reduce the heat to medium-low, cover and cook for 2 hours, stirring occasionally, until the meat is tender and the sauce has reduced to a rich consistency.

Serve hot, with a dollop of yogurt and a sprinkling of paprika.

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Recipe Source

Adapted from "The Essential Diabetes Cookbook," by Antony Worrall Thompson with Louise Blair (Kyle, 2010).

Tested by Mike Cutler.

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