1

(1 3/4- to 2-pound) refrigerated fully-cooked boneless beef pot roast with gravy

1.  Separate roast from gravy; add enough water to gravy to make 1 1/4 cups liquid. Cut beef into 1-inch cubes; set beef and gravy aside.

2.  Heat oil in Dutch oven over medium heat until hot. Add shallots; cook and stir 2 minutes or until softened. Stir in reserved gravy, the paprika, brown sugar, cayenne and tomato paste. Whisk to blend.

3.  Add beef cubes; cover. Simmer 20 minutes, stirring occasionally. Remove from heat;

         stir in sour cream.

1

tablespoon extra-virgin olive oil

1/2

cup thinly sliced shallots

1

tablespoon Spanish smoked sweet paprika or regular paprika

1

tablespoon packed brown sugar

1/4 to 1/2

teaspoon cayenne

2

tablespoons tomato paste

3/4

cup sour cream, at room temperature