Yield: 6 servings Calories: 420 Sodium: 729 g Fat: 11 g Protein: 37 g Cholesterol: 84 mg
1 tablespoon olive oil
1 large onion, chopped (about 1 1/2 cups)
1 tablespoon prepared chopped garlic
1 1/2 pounds ground lean beef sirloin
1 teaspoon caraway seeds
1 teaspoon dried oregano or marjoram
1 tablespoon sweet paprika
2 red or green bell peppers, cut into strips
3 cups beef broth
2 pounds Idaho Potatoes, peeled and cut into 1-inch cubes
1 1/2 cups canned whole, peeled tomatoes, cut up
1 10-ounce package frozen peas OR peas and carrot mixture
1/4 cup Instant Mashed Idaho Potato flakes
Salt and pepper to taste
Over high heat, in a large, heavy pot with a tight-fitting cover, heat the olive oil until hot, then sauté the onions and garlic in the oil about 2 minutes or until starting to brown.
Add the sirloin, breaking it up with a wooden spoon. Continue to cook 5 minutes, or until the meat has lost all pinkness. Stir in the caraway seeds, oregano, paprika, and bell pepper strips.
Add broth and potatoes. Cover, bring to boiling, then lower heat and simmer 8 minutes. Add the tomatoes, peas and instant mashed potato flakes. Stir until thickened. Season to taste with salt and pepper.