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Hungarian Beef Stew Recipe

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This recipe for Hungarian Beef Stew, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Collected
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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 c. thinly sliced cabbage
2 c. water, or 1/2 c. red wine, plus 1-1/2 c. 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 c. (8 oz.) reduced-fat sour cream

Directions:
Directions:
Mix all ingredients, except sour cream, in a 3-1/2-qt. or larger slow-cooker. Cover and cook on low 8-10 hours until tender. Turn off cooker and stir in sour cream until well blended. Serve over egg noodles.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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