| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hungarian |
Hungarian, Soups, Beef |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Stewing beef |
| 3 |
tb |
Butter |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Paprika |
| 2 |
cn |
(10 3/4 oz) tomato soup |
| 9 |
c |
Water |
| 1/4 |
ts |
Caraway seeds |
| 4 |
md |
Carrots, sliced |
| 4 |
oz |
Wide noodles |
| 10 |
oz |
Frozen cut green beans |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer
45 minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.
Serves 8.
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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