Serves 6 / This variation on a Hungarian classic adds butternut squash for color and antioxidants.
Prep tips: Buy presliced mushrooms to save time. At the end of cooking, stir in fresh spinach leaves.
Serving tip: Scoop over egg noodles or rice.

2 tablespoons canola oil, divided
1-1½ pounds beef tenderloin, strip, top loin, or skirt steak, cut into 1/2- to 1-inch cubes
2 medium onions, chopped
1 large green bell pepper, chopped
1 pound sliced mushrooms
1 teaspoon chopped garlic
2 tablespoons all-purpose flour
2 tablespoons Hungarian sweet paprika
1 10-ounce package frozen butternut squash cubes, thawed
2½ cups low-sodium beef broth
¼ cup dry white wine
2 tablespoons tomato paste
½ cup low-fat sour cream or yogurt
1/3 cup minced fresh dill, or to taste

1. In a large, deep skillet, heat 1 tablespoon oil over medium-high heat. Brown beef on all sides. Remove. In the same skillet, heat remaining oil and sauté onion and bell pepper until tender, 5 minutes, stirring often. Add mushrooms and garlic; cook, uncovered, for 2 minutes. Add flour and paprika and stir for 1 minute.
2. Add squash cubes, broth, white wine, and tomato paste; bring to a boil and cook for 1 minute. Add browned beef cubes to pot. Reduce heat to medium and cook, covered, for 7-9 minutes, stirring frequently, until vegetables are tender. Stir in sour cream or yogurt and dill, season with salt and pepper, and serve immediately.

PER SERVING: 271 cal, 37% fat cal, 12g fat, 3g sat fat, 54mg chol, 23g protein, 21g carb, 4g fiber, 253mg sodium