Hungarian Beef Stew

Hungarian Beef Stew

By Woman's Day Kitchen from Woman's Day | January 1, 2009
Yield: 6 servings

1 1/4 lb lean beef chuck for stew, cut in 3/4-in. pieces
1 lb carrots, sliced
2 medium onions, thinly sliced
3 cups thinly sliced cabbage
2 cups water, or 1/2 cup red wine plus 1 1/2 cups water
1 can (6 oz) tomato paste
1 envelope onion-mushroom soup mix (from a 1.8-oz box)
1 Tbsp paprika
1 tsp caraway seeds
1 cup (8 oz) reduced-fat sour cream
Serve with: egg noodles

1. Mix all ingredients except sour cream in a 3 1/2-qt or larger slow-cooker.

2. Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.

Makes 8 cups.