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1 1/4 pound beef chuck, for stew, cut in 3/4 inch pieces
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1 pound carrots, sliced
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2 medium onion, thinly sliced
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3 cups thinly sliced cabbage
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2 cups water, or 1/2 cup red wine plus 1 1/2 cups water
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1 can (6 ounce) tomato paste
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1 envelope onion mushtoom soup mix (from a 1.8 ounce box)
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1 Tablespoon paprika
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1 teaspoon caraway seeds
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1 cup (8 ounce) reduced fat sour cream
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Serve with: Egg noodles
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