|
1 1/4 pound beef chuck, for stew, cut in 3/4 inch pieces
|
|
1 pound carrots, sliced
|
|
2 medium onion, 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 ounce) tomato paste
|
|
1 envelope onion mushtoom soup mix (from a 1.8 ounce box)
|
|
1 Tablespoon paprika
|
|
1 teaspoon caraway seeds
|
|
|
|
1 cup (8 ounce) reduced fat sour cream
|
|
Serve with: Egg noodles
|
|