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