Hungarian Beef Goulash

• 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
• 1 1/2 tablespoons sweet paprika
• 1 1/2 tablespoons smoked paprika
• 1 pound beef shank, trimmed of all fat and cut into 2-inch cubes, bone discarded
• Salt
• 1/2 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.
2. Bring the mixture to a boil over high heat.
3. Then cover, reduce the heat to medium-low, and simmer until the vegetables begin to soften, about 7 minutes.
4. Season the beef cubes with salt and stir them into the stew.
5. Cover, and simmer for about 1 1/2 hours, stirring occasionally.
6. The meat should be very tender.
7. Remove the pot from the heat and stir in the yogurt.
8. Season the stew with salt and pepper to taste, and serve.
9. Fat: 74g (before), 5.8g (after)
10. Calories: 1,306 (before), 225 (after)
11. Protein: 22g
12. Carbohydrates: 24g
13. Cholesterol: 36mg
14. Fiber: 6g
15. Sodium: 1,066mg

garlic, spanish onions, red peppers, tomatoes, lowfat, sweet paprika, paprika, beef, salt, greek yogurt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/hungarian-beef-goulash-374960 (may not work)