HUNGARIAN BEEF GOULASH
Goulash is a Hungarian stew made from cuts of beef that contain lots of collagen, which melts during cooking and thickens the liquid in which it’s cooked. That’s why this recipe calls for beef shank: it’s rich and meaty but doesn’t have the fat content of other cuts of beef, such as chuck. Paprika and onions are the other ingredients that give this dish its signature taste. A little yogurt to finish (instead of the traditional sour cream) provides additional richness without driving up the calorie count. Serves 4
6 garlic cloves, minced
2 large Spanish onions, cut into large dice
One 8-ounce jar roasted red peppers, drained and cut into large dice
One 28-ounce can whole plum tomatoes, roughly chopped, liquid reserved
4 cups low-fat, low-sodium chicken broth
1½ tablespoons sweet paprika
1½ tablespoons smoked paprika
1 pound beef shank, trimmed of all fat and cut into 2-inch cubes, bone discarded
Salt
½ cup Greek yogurt
Freshly ground black pepper
1. In a Dutch oven, combine the garlic, onions, red peppers, tomatoes and their liquid, chicken broth, and sweet and smoked paprika. Bring the mixture to a boil over high heat. Then cover, reduce the heat to medium-low, and simmer until the vegetables begin to soften, about 7 minutes.
2. Season the beef cubes with salt and stir them into the stew. Cover, and simmer for about 1½ hours, stirring occasionally. The meat should be very tender.
3. Remove the pot from the heat and stir in the yogurt. Season the stew with salt and pepper to taste, and serve.
