LOW Carb: Hungarian Beef
I'm not much for sauerkraut personally, but I tried this recipe from a chef friend of mine who said it was wonderful and I was surprised at how tasty it was.
Hungarian Beef
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons cooking oil
2 medium onions, chopped
1 garlic clove, minced
1 teaspoon dill weed
1 teaspoon caraway seed
1 teaspoon paprika
1/2 cup water
1 cup sour cream
27 ounces sauerkraut
Additional paprika
In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions,
garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until
meat is tender, stirring occasionally.
Stir in sour cream; heat through but do not boil.
Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef
mixture. Sprinkle with paprika.
6 servings with 4 net carbs per serving
Hungarian Beef
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons cooking oil
2 medium onions, chopped
1 garlic clove, minced
1 teaspoon dill weed
1 teaspoon caraway seed
1 teaspoon paprika
1/2 cup water
1 cup sour cream
27 ounces sauerkraut
Additional paprika
In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions,
garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until
meat is tender, stirring occasionally.
Stir in sour cream; heat through but do not boil.
Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef
mixture. Sprinkle with paprika.
6 servings with 4 net carbs per serving
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