Hungarian Goulash

3 med. onions, chopped
2 med. carrots, chopped
2 med. green peppers, chopped
3 lbs. beef stew meat, cut into 1-in cubes
3/4 t. salt, divided
3/4 t. pepper, divided
2 T. olive oil
1-1/2 C. reduced-sodium beef broth
1/4 C. all-purpose flour
3 T. paprika 
2 T. tomato paste
1 t. caraway seeds
1 garlic clove, minced
dash sugar
12 C. uncooked whole wheat egg noodles
1 C. reduced-fat sour cream

Place onions, carrots, and green peppers in a 5 qt. slow cooker.  Sprinkle meat with 1/2 t. salt and 1/2 t. pepper.  In a large skillet, brown meat in oil in batches.  Transfer to slow cooker.

Add broth to skillet, stirring to loosen browned bits from pan.  Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.

Meanwhile, cook noodles according to package directions.  Stir sour cream into slow cooker.  Drain noodles; serve with goulash.

Serving size: 2/3 C goulash with 1 C. noodles
388 calories, 13g fat, 285mg sodium, 41g carbs, 7g fiber, 31g protein