BEEF PAPRIKASH WITH FIRE-ROASTED TOMATOES RECIPE

Steps:

• In a small bowl, mix flour, 1 tablespoon paprika and 1/2 teaspoon salt. Sprinkle over beef and toss to coat; shake off excess.
• In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding remaining oil as needed. Remove from pan with a slotted spoon, reserving drippings in pan.
• Add onion and pepper to drippings; cook and stir 4-5 minutes or until tender. Stir in tomato sauce, tomatoes, broth and the remaining 1 tablespoon paprika and 3/4 teaspoon salt; bring to a boil. Reduce heat; simmer, covered, 1-1/2 to 2 hours or until beef is tender.
• Cook noodles according to package directions. Drain; return to pot. Add butter and toss to coat. Serve with stew. If desired, sprinkle with parsley.
• Yield: 8 servings.
• Originally published as Beef Paprikash with Fire-Roasted Tomatoes in Taste of Home
• September/October 2015, p66
• Nutritional Facts
• cup stew with 3/4 cup cooked noodles equals 534 calories, 21 g fat (8 g saturated fat), 133 mg cholesterol, 953 mg sodium, 51 g carbohydrate, 4 g fiber, 33 g protein.