Cheddar Goulash

      2 tablespoons butter (divided use)

      1 small onion, chopped

      2 to 4 cloves garlic, sliced and divided

      2 pounds boneless chuck roast, cubed 1-inch pieces

      1 pound pork tenderloin, cubed into 1-inch pieces

      2 pounds plum tomatoes, coarsely chopped

      1 can (6 ounces) tomato paste

      1 cup carrots, sliced

      1 cup zucchini, sliced

      1 cup red wine (optional)

      2 cups water

      1/8 teaspoon cinnamon

      1/8 teaspoon allspice

      1/8 teaspoon ground coriander seed

      1/4 teaspoon salt

      2 cups medium cheddar, shredded

      Melt 1 tablespoon of butter in a pan. Add onion and half of garlic to the pan, and saute until translucent. Trim any excess fat from chuck roast and pork tenderloin. Brown meat in butter with onion and garlic.

      Do not crowd the meat in the bottom of the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan and set aside.

      Add second tablespoon of butter to pan and saute tomatoes and remaining garlic. Cook tomatoes until soft. Add tomato paste, carrots, zucchini, meat, red wine (if desired), water, cinnamon, allspice, coriander and salt.

      Cover and let simmer for 1 1/2 hours, or until meat is tender. Stir in shredded cheddar cheese just before serving.

      Serves 6.

      Per serving: 539 calories; 27 g fat (14 g saturated fat; 45 percent calories from fat); 17 g carbohydrates; 183 mg cholesterol; 710 mg sodium; 60 g protein; 4 g fiber.