Preparation time: 20 minutes

Cooking time: 10 minutes plus 1 hour oven time

• Hungarian Beef Goulash

Hungary’s version of beef stew uses Hungarian paprika, caraway seeds, and sour cream for its distinct flavor. I serve it on pasta, but some people like it with dumplings (see recipe) or boiled potatoes. We ate it with white rice when I was in Hungary. It can also be served alone. Look for Hungarian sweet paprika in kitchen stores or online.

Makes 2 servings (1 cup each)

• 1 teaspoon canola oil
• ½ pound beef stew meat, cut into ½-inch cubes
• ¼ teaspoon salt
• ⅛ teaspoon (dash) freshly ground black pepper
• ¾ cup ⅛-inch sliced and peeled carrots
• ¾ cup diced onion
• 1 (8-ounce) can tomato sauce
• ½ cup gluten-free low-sodium beef broth
• 1 tablespoon tomato paste
• 1 small garlic clove, chopped
• 1 teaspoon apple cider vinegar
• 1 tablespoon Hungarian sweet paprika
• 1/16 teaspoon (pinch) caraway seed
• 1 small bay leaf
• 2 tablespoons sour cream or sour cream alternative
• 6 ounces gluten-free pasta (egg noodles, penne, rotini), cooked
• 1 tablespoon chopped fresh parsley, for garnish

1. Place a rack in the middle of the oven. Preheat the oven to 325°F.

2. In a heavy, 2-quart lidded saucepan, heat the canola oil over medium heat. Add the beef, sprinkle with salt and pepper, and cook until browned on all sides, about 5 minutes. With a slotted spoon, transfer the beef to a plate. Add the carrots and onion to the pan and cook over medium heat, stirring constantly, until the vegetables start to brown, about 5 minutes.

3. Return the meat to the pan and stir in the tomato sauce, broth, tomato paste, garlic, vinegar, paprika, caraway seed, and bay leaf. Bring to a boil, stirring constantly to capture any browned bits from the pan bottom.

4. Cover the pan, transfer to the oven, and bake for 1 hour. (Don’t be tempted to simmer it on the cooktop because it will become too dry.)

5. Carefully remove the pan from the oven and discard the bay leaf. Pour ¼ cup of the hot stew liquid into a small bowl, and stir in the sour cream until smooth. Stir the sour cream mixture back into the stew. Taste and add salt and pepper, if desired. Serve in bowls with the noodles, garnished with parsley.

Per serving: 435 calories; 34g protein; 13g total fat; 6g fiber; 46g carbohydrates; 64mg cholesterol; 1118mg sodium