Tapping into the foods of different cultures helps give variety to meals.

And it’s especially exciting when providing a new flavor also helps save money.

For folks who like beef, it’s nice to be able to enjoy the best cuts for grilling or other entrees where the meat stands mainly on its own at the focus. But, if you don’t have a budget that allows you to dine on a filet mignon, prime-rib and similar cuts of meat each night, there are many other cuts that can be used for tasty meals some nights while saving money to splurge on the finer cuts on others.

Part of the secret is knowing how to treat individual meat cuts. Many of the less-expensive meats are very versatile, provided your recipes recognize that the meats may be tougher than more expensive cuts and need longer cooking times, perhaps with sauces or other liquids.

The following recipe for Steak Goulash Low has the flavor or Europe and uses paprika, which adds a slightly smoky, mysterious flavor. It’s also low in carbs.

Here are the details from The Associated Press:

 Low, moist heat tenderizes cheap, tough meats 

By JIM ROMANOFF

Associated Press 

A budget dinner doesn’t have to come at the expense of rich flavors.

Chuck blade steaks, for example, need just a bit of extra love (and time) to be transformed into a tender, tasty and richly seasoned meal, all for about $1.50 per serving.

Cut from the muscular and often-tough chuck or shoulder, these affordable steaks do best with a moist-heat cooking method, such as braising, which helps tenderize them. This Chuck Steak Goulash — a simplified version of the Hungarian classic — provides that.

The key to success is to simmer the steaks gently. Cook the steaks at too high a temperature, and the meat gets even tougher.

Like a great stew, this savory, onion-rich goulash improves after a day or two in the refrigerator, making for great leftovers. To stretch the dish a bit further, serve over a heap of buttered egg noodles.

 CHUCK STEAK GOULASH 

Start to finish: 1 hour 10 minutes (25 minutes active) 

3 tablespoons all-purpose flour

1/4 teaspoon ground black pepper

1 pound boneless chuck blade steaks, trimmed of fat

1 tablespoon olive oil

1 tablespoon butter

2 medium yellow onions, thinly sliced (2 cups)

2 tablespoons sweet paprika

1 teaspoon caraway seeds

14-ounce can beef broth

Salt, to taste

2 tablespoons chopped fresh parsley (optional)

In a small bowl, combine the flour and pepper. Dredge the steaks through the flour mixture until well-coated.

In a large skillet over medium, heat the olive oil. Add the steaks and cook until well-browned on both sides, about 4 minutes per side. Transfer the steaks to a plate and set aside.

Melt the butter in the skillet. Add the onions and sauté until well-browned, about 10 minutes. Stir in the paprika and caraway seeds and cook for 1 minute longer.

Stir in the beef broth. Return the steaks to the skillet and cover the pan tightly. Reduce the heat to maintain a gentle simmer. Cook until the steaks are quite tender and the sauce is thickened, 45 to 55 minutes.

Season with salt and stir in parsley, if using.

Makes 4 servings.

 Nutrition facts per serving: 316 calories; 171 calories from fat; 19 g. fat (7 g. saturated; 1 g. trans fats); 82 mg. cholesterol; 10 g. carbohydrate; 25 g. protein; 1 g. fiber; 428 mg. sodium.