Paprika Goulash

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Washington Post


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1 to 1 1/2 pound chuck steak or brisket, cut into 1 1/2-inch pieces

2 tablespoons cornstarch

1 tablespoon sunflower oil

2 to 3 slices uncooked bacon, chopped

3 medium cloves garlic, finely chopped

2 medium onions, grated (1 1/2 to 2 cups)

2 medium red bell peppers, stemmed, seeded and cut into 1/2-inch dice (2 1/2 to 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

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