1-1½ pounds chuck steak or brisket, cut into 1½-inch pieces
2 tablespoons cornstarch
1 tablespoon sunflower oil
2-3 slices uncooked bacon, chopped
3 medium cloves garlic, finely chopped
2 medium onions, grated (1½-2 cups)
2 medium red bell peppers, stemmed, seeded and cut into ½-inch dice (2½-3 cups)
1 tablespoon caraway seeds
1 tablespoon Spanish smoked paprika, preferably hot (as opposed to sweet), plus more for garnish
2 cups low-sodium beef broth
2 tablespoons tomato paste
6 cornichons (baby gherkins), cut crosswise into thin slices
Freshly ground black pepper
Nonfat plain Greek-style yogurt, for serving
Place the meat in a large, resealable plastic food storage bag and add the cornstarch. Seal, and shake to coat evenly.
Heat the oil in a flameproof casserole or Dutch oven over medium-high heat until the oil shimmers. Add the bacon, garlic, onions, red bell peppers, caraway seeds and paprika; cook for 3 minutes, stirring. Add the beef, then the broth, tomato paste and cornichons; stir to combine. Season with the black pepper. Once the mixture begins to bubble at the edges, reduce the heat to medium-low, cover and cook for 2 hours, stirring occasionally, until the meat is tender and the sauce has reduced to a rich consistency.
Serve hot, with a dollop of yogurt and a sprinkling of paprika.
Cook's note: Serve with rice noodles and a green vegetable such as cabbage, green beans or broccoli.
Nutrition values per serving: 380 calories, 21 g fat, 18 g carbohydrates, 6 g saturated fat, 29 g protein, 85 mg cholesterol, 630 mg sodium, 4 g dietary fiber, 6 g sugar
Adapted from "The Essential Diabetes Cookbook" by Antony Worrall Thompson with Louise Blair (2010 Kyle)