Similar to goulash, this thick Eastern European-style stew is teeming with onions, peppers and paprika. The sour cream gives it a deliciously creamy texture.

Yield: Serves 4.



  • 1 tbsp canola oil
  • 1 lb (0.5 kg) beef sirloin steak, thinly sliced
  • 1 tbsp canola oil
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced red bell pepper
  • 1 cup canned beef broth
  • 2 cloves garlic, finely chopped
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 cup light sour cream
  • 2 tbsp chopped fresh parsley


  1. Heat 1 tbsp oil in a large frypan over medium heat. Add beef and stir-fry just until browned on both sides. Transfer beef to a plate; keep warm.
  2. Add 1 tbsp oil to frypan. Add onion and red pepper; sauté until tender, about 5 minutes.
  3. Stir in broth, garlic, paprika, salt and pepper. Bring to a boil, scraping to loosen browned bits. Reduce heat and simmer, uncovered, for 5 minutes.
  4. Return beef and any accumulated juices to frypan. Stir in sour cream.
  5. Cook for 1 minute or until heated through. Do not boil. Sprinkle with parsley.
Nutritional analysis per servings:


339 calories, 19.6 g fat, 32.5 g protein, 9.5 g carbohydrate, 2.1 g fibre, 461 mg sodium