This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.
"It's probably illegal to make soups, stews and casseroles without plenty of onions."
Maggie Waldron, Author
This is a simple one skillet meal that really qualifies as comfort food. There’s everything you would want - lean beef, onions, peppers and tomatoes all in a rich paprika sauce. The sour cream gives the whole meal a touch of richness.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers.
|spray olive oil|
|16 ounces||flank steak|
|1 Tbsp||olive oil|
|1 large||onion (sliced)|
|2 medium||green bell peppers (sliced)|
|1 tsp||dried oregano leaves|
|fresh ground black pepper (to taste)|
|1 15 ounce can||crushed tomatoes|
|1/2 cup||low sodium chicken or vegetable broth|
|1 Tbsp||white wine vinegar|
|1/4 cup||reduced-fat sour cream (leave out if lactose intolerant)|
Place a large skillet over high heat. Spray lightly with olive oil and add the flank steak. Sear on one side for about 3 minutes and then turn. Cool for another 3 minutes and remove to a cutting board.
Reduce the heat to medium-high and add the onions to the pan and cook, stirring frequently, until the onions begin to brown. As the onions are well caramelized add the sliced peppers. Cook for about 5 minutes, stirring frequently.
Add the paprika, oregano, salt, pepper, tomatoes, chicken stock, water and vinegar. Reduce the heat to medium and cook, stirring frequently, for about 5 - 7 minutes.
While the paprikash is cooking thinly slice the flank steak. Add the beef to the pan and cook for another 3 minutes. Serve over rice.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 299||Calories from Fat 118|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 4g||18%|
|Vitamin A 33%||Vitamin C 104%|
|Calcium 12%||Iron 22%|
|Vitamin K 10 mcg||Potassium 968 mg|
|Magnesium 62 mg|