Hungarian Beef Stew

By Jaxson

This homey stew benefits from a splash of full-bodied red wine, which lends acidic balance to this rich blend of beef chuck, sour cream, onion-mushroom soup mix, paprika and caraway seeds.

Ingredients

• 1/2 cup(s) red wine
• 1 can(s) (6 oz) tomato paste
• 1 package(s) onion-mushroom soup mix (from a 1.8-oz box)
• 1 tablespoon(s) paprika
• 1 teaspoon(s) caraway seeds
• 1.25 pound(s) lean beef chuck for stew meat, trimmed and cut in 3⁄4-in. pieces
• 1 pound(s) carrots, sliced
• 2 medium onions, thinly sliced
• 1/2 small green cabbage, thinly sliced (about 3 cups)
• 1 cup(s) low-fat sour cream
• 1 package(s) (12-oz) egg noodles

Preparation

Step 1

In a 5- to 6-qt slow cooker, whisk together the wine, tomato paste, soup mix, paprika, caraway seeds and 1 1/2 cups water. Add the beef, carrots, onions, cabbage and mix to combine.

Cook, covered, until the beef very tender, 8 to 10 hours on low.

20 minutes before serving, cook the noodles according to package directions. Stir in sour cream into the stew and serve with the egg noodles.