Paprika Goulash

1-1½ pounds chuck steak or brisket, cut into 1½-inch pieces2 tablespoons cornstarch1 tablespoon sunflower oil2-3 slices uncooked bacon, chopped3 medium cloves garlic, finely chopped2 medium onions, grated (1frac12;-2 cups)2 medium red bell peppers, stemmed, seeded and cut into frac12;-inch dice (2frac12;-3 cups)1 tablespoon caraway seeds1 tablespoon Spanish smoked paprika, preferably hot (as opposed to sweet), plus more for garnish2 cups low-sodium beef broth2 tablespoons tomato paste6 cornichons (baby gherkins), cut crosswise into thin slicesFreshly ground black pepperNonfat 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.

Serves four.

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 #8220;The Essential Diabetes Cookbook#8221; by Antony Worrall Thompson with Louise Blair (2010 Kyle)