Beef Paprikash
Servings = 4 | Serving size =about 2 cups
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)
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 stock
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
Calories 299 | Calories from Fat 118
Amount Per Serving (% Daily Value)
Total Fat 13g (20%) | Saturated Fat 5g (24%)
Monounsaturated Fat 5g | Trans Fat 0g
Cholesterol 55 mg (18 %) | Sodium 517 mg (22 %)
Total Carbohydrates 18g (6%) | Sugars 5g
Dietary Fiber 4g (18%) | Protein 29g
Vitamin A 33% | Vitamin C 104 % | Calcium 12% | Iron 22%
Vitamin K 10 mcg | Potassium 968 mg | Magnesium 62 mg
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