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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


 

Beef Paprikash

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.

Serve with Jasmine Rice or Jasmine Rice - Low Sodium Version or Brown Rice

spray olive oil
16 ounces flank steak
1 Tbsp olive oil
1 large onion (sliced)
2 medium green bell peppers (sliced)
2 tsp paprika
1 tsp dried oregano leaves
1/2 tsp salt
fresh ground black pepper (to taste)
1 15 ounce can crushed tomatoes
1/2 cup low sodium chicken or vegetable broth
1/2 cup water
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.

Nutrition Facts

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
Cholesterol 55mg 18%
Sodium 517mg 22%
Total Carbohydrates 18g 6%
    Dietary Fiber 4g 18%
    Sugars 5g
Protein 29g
Vitamin A 33% Vitamin C 104%
Calcium 12% Iron 22%
Vitamin K 10 mcg Potassium 968 mg
Magnesium 62 mg