|Vegetable oil||2 Teaspoon|
|Lean beef||12 Ounce, cut into 3/4 inch cubes (Round / Chuck)|
|Yellow onion||1 Large, finely chopped to 1 1/2 cups|
|Sweet red pepper||1 Medium, cored, seeded and coarsely chopped to 1 cup|
|Carrot||1 Medium, peeled and thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|White wine/Water||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Chicken stock/Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Reduced fat sour cream||3 Tablespoon|
IHeat the oil in a 5-quart Dutch oven or large heavy saucepan over moderately high heat. Add the beef and saute for 4 minutes or until browned on all sides. Using a slotted spoon, transfer the beef to a plate and set aside.
2 Lowerthe heat and add the onion, pepper, carrot, and garlic to the Dutch oven. Cover and cook, stirring occasionally, for 12 minutes or until the onion has softened. Add the wine and cook for 1 minute. Stir in the tomato paste, stock, and salt, then return the meat to the Dutch oven and bring the liquid to a boil. Lower the heat, cover, and simmer for 1 houror until the meat istender.
3 Using a slotted spoon, transfer the meat to the plate. Skim off any fat, then transfer the vegetables and stock to a food processor or blender and whirl for 1 minute or until smooth. Return the pureed vegetable mixture to the Dutch oven and stir in the sour cream. Add the meat and gently reheat for 1 minute or until the sauce is heated through. Do notallow the sauce to boil.