January 27, 2010
Hungarian Beef Stew
1-1/4 lbs. Beef Stew, cubed 1 lb. Fresh Carrots, cut into thin disks 2 med. Onions, chopped 3 cups Whipped Potatoes, peeled & cubed 1/2 cup Red Cooking Wine 1-1/2 cups Water 1 can Tomato Paste (6 oz.) 1 tbsp. Paprika 1 envelope Dry Onion-Mushroom Soup Mix 1 tsp. Caraway Seeds 1 cup Reduced-Fat Sour Cream |
In a large slow cooker or crock pot, combine beef, carrots, onions, potatoes, red wine, water, tomato paste, soup mix, paprika, and caraway seeds. Cover and cook on low for 8 hrs. Turn off cooker, stir in sour cream. Serve warm. Makes 8 servings. |