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.