Hungarian Goulash

• 1 lb. lean, boneless top round steak
• 2 tsp. vegetable oil
• 1 1/4 c. coarsely chopped onion
• 1 c. green pepper strips
• 2 1/2 c. chopped fresh tomatoes
• 1 1/4 to 1 1/2 c. water
• 1 Tbsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. hot cooked brown rice (cooked without salt or fat)

1. Trim all visible fat from steak; cut steak into bite-size pieces.
2. Cook in hot oil in a large skillet over medium heat until browned, stirring often.
3. Add onion and green pepper; cook 5 minutes, stirring often.
4. Stir in tomatoes and next 4 ingredients. Bring to a boil; cover.
5. Reduce heat and cook 45 minutes or until tender, adding additional water, if necessary.
6. Serve over rice. Yield: 4 servings (341 calories (22% from fat) per 3/4 cup meat mixture and 1/2 cup rice).

lean, vegetable oil, onion, green pepper, tomatoes, water, paprika, salt, pepper, hot cooked brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457436 (may not work)