Paprika Goulash

• 2 tablespoons cornstarch
• 1 pound, 10 ounces chuck steak, brisket or round, cut into 1 1/2-inch pieces (about 3-4 cups)
• 1 tablespoon sunflower oil
• 2 ounces Canadian bacon (back bacon), chopped (about 1/3 cup)
• 3 garlic cloves, finely chopped
• 1 pound onions, grated (about 3-4 cups)
• 1 tablespoon caraway seeds
• 1 tablespoon hot smoked paprika, plus extra for garnish
• 2 1/2 cups beef broth
• 2 tablespoons tomato paste
• Ground black pepper
• 2/3-1 1/3 cups fat-free yogurt

1. 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. 2 Heat the sunflower oil in a heavy pot, add the bacon, garlic, onions, caraway, and paprika, and cook for 3 minutes.
3. 3 Add the beef to the pot, followed by the stock and tomato paste.
4. Season with black pepper.
5. 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.
6. 4 Serve with a generous topping of yogurt sprinkled with paprika.

cornstarch, chuck steak, sunflower oil, bacon, garlic, onions, caraway seeds, paprika, beef broth, tomato paste, ground black pepper, yogurt

Taken from www.cookstr.com/recipes/paprika-goulash (may not work)