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A deliciously rich stew with a spicy sweetness from the paprika and caraway. Serve with noodles and a green vegetable such as cabbage, green beans, or broccoli.
1 Put the cornstarch and beef into a plastic Ziploc, seal the top, and shake well until all the beef pieces are lightly dusted.
2 Heat the sunflower oil in a heavy pot, add the bacon, garlic, onions, caraway, and paprika, and cook for 3 minutes.
3 Add the beef to the pot, followed by the stock and tomato paste. 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.
4 Serve with a generous topping of yogurt sprinkled with paprika.
Nutritional information is provided by the author.
Per portion: 274 cal., 8g fat, 2.4g sat, fat, 0.38g sodium, 16g carbohydrate
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