Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: coat beef with flour, shaking off excess. in a large nonstick pot, heat oil over medium-high heat. add beef; saute until browned, about 6 minutes. place on a plate. add onions and mushrooms to pot; saute for 6 minutes. add garlic; saute, stirring for 1 minute. pour off fat. return beef to pot; stir in tomato paste, then broth. add enough water to just cover; bring to a boil. reduce heat to low; simmer until beef is tender, about 1 1/4 hours. skim off any foam. add carrots, potatoes, and green beans. cover partially; simmer for 15 minutes. in a small bowl, mix cornstarch and cold water; stir into stew. increase heat and boil uncovered for 1 minute. sprinkle with parsley and serve.

Target recipe: in a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour. in a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef. transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet, cook the onion and the mushrooms over moderate heat, stirring, until they are just tender. add the wine, simmer the mixture for 1 minute, and stir in the broth, the paprika, and salt and pepper to taste. simmer the mixture, stirring for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through. serve the stew over cooked egg noodles.