2 tablespoons vegetable oil
2 slice bacon, chopped
2 pounds Laura’s Lean Beef flank steak cut into 1-inch cubes
2 cups chopped onion
2 cloves garlic, minced
1 teaspoon caraway seed
4 tablespoons paprika
3 tablespoons balsamic vinegar
1 cup crushed, canned tomatoes (drained)
2 tablespoons tomato paste
6 cups beef stock
2 strips lemon peel
1/2 cup fat-free sour cream
1/2 cup chopped parsley
1. In a large cast-iron skillet, heat oil over medium-high heat. Add bacon and cook until browned and crispy. Add beef cubes and brown, turning to brown all sides. Stir in onions and cook about five minutes until onions start to soften. Add garlic and cook another minute. Stir in caraway and paprika, making sure to coat all the meat and onions well.
2. Deglaze the skillet with the vinegar, scraping up any browned bits from the skillet. Add the tomatoes, the tomato paste and the beef stock. Bring all to boil and place in slow cooker. Add lemon peel. Cover and cook on low 6 to 8 hours.
3. When ready to serve, remove beef and vegetables from cooker and keep warm in a serving bowl. Turn heat off cooker and, if possible, remove insert from heating element. Whisk sour cream and parsley into sauce. Pour over beef and serve.
Source: LaurasLeanBeef
2 slice bacon, chopped
2 pounds Laura’s Lean Beef flank steak cut into 1-inch cubes
2 cups chopped onion
2 cloves garlic, minced
1 teaspoon caraway seed
4 tablespoons paprika
3 tablespoons balsamic vinegar
1 cup crushed, canned tomatoes (drained)
2 tablespoons tomato paste
6 cups beef stock
2 strips lemon peel
1/2 cup fat-free sour cream
1/2 cup chopped parsley
1. In a large cast-iron skillet, heat oil over medium-high heat. Add bacon and cook until browned and crispy. Add beef cubes and brown, turning to brown all sides. Stir in onions and cook about five minutes until onions start to soften. Add garlic and cook another minute. Stir in caraway and paprika, making sure to coat all the meat and onions well.
2. Deglaze the skillet with the vinegar, scraping up any browned bits from the skillet. Add the tomatoes, the tomato paste and the beef stock. Bring all to boil and place in slow cooker. Add lemon peel. Cover and cook on low 6 to 8 hours.
3. When ready to serve, remove beef and vegetables from cooker and keep warm in a serving bowl. Turn heat off cooker and, if possible, remove insert from heating element. Whisk sour cream and parsley into sauce. Pour over beef and serve.
Source: LaurasLeanBeef