Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.