Paprika and caraway give this deliciously rich casserole a spicy sweetness. Serve it with rice noodles and a green vegetable such as cabbage, green beans, or broccoli or with a dollop of yogurt sprinkled with paprika, and some rice and new potatoes.
- 2 tablespoons cornstarch
- 1 lb chuck steak or brisket, cut into 1-1/2 inch pieces
- 1 tablespoon sunflower oil
- 2 to 3 slices bacon, chopped
- 3 garlic cloves, finely chopped
- 1 lb onions, grated
- 2 red bell peppers, cut into 1/2-inch dice
- 1 tablespoon caraway seeds
- 1 tablespoon paprika, plus extra to garnish
- 2 cups beef stock
- 2 tablespoons tomato paste
- 6 cornichons (baby gherkins), sliced
- freshly ground black pepper
- non-fat Greek yogurt, to serve
- Add the cornstarch and beef to a plastic bag, seal the top, and shake well until all the beef pieces are lightly dusted.
- Heat the oil in a flameproof casserole or Dutch oven, add the bacon, garlic, onions, red bell peppers, caraway, and paprika and cook for 3 minutes. Add the beef, followed by the stock and tomato paste and cornichons, and season with black pepper. Bring to a simmer, then cover and cook very gently for 2 hours, stirring occasionally, until the meat is tender and the sauce is reduced to a rich consistency.
Amount per portion:
Energy 360 calories, protein 32.2g, fat 16.2g, saturated fat 5.4g, carbohydrate 22.7g, total sugars 12.1g, fiber 3.2g, salt 1.32g, sodium 522mg.
– from the book, “The Essential Diabetes Cookbook, Good Healthy Eating from Around the World,” by Antony Worrall Thompson with Louise Blair BSc.