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Author Notes: Somewhere between a soup and a stew, this is a hearty and warming bowl of comfort on a cold night. I love how satisfying this is and the fact that it has lots of veggies. Also, this is a one pot dish that you can easily make the day before and just warm up. You won’t believe how much flavor you get from the 2 different paprikas and the caraway—this is just great. If you really want to kick this up, serve it over True Grits. YUM! —Vicki Amsinger
- 1 tablespoon Canola oil
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped white or yellow onion
- 2 garlic cloves, minced
- 1 cup chopped green pepper
- 1 pound ground chuck or other beef
- 1 (28 ounce) can crushed tomatoes, with liquid
- 2 cups water
- 1 cup sliced cremini mushrooms (optional)
- 2 cups shredded cabbage
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Ketchup
- 2 teaspoons beef base (like "Better than Bouillon"
- 2 teaspoons sweet paprika
- 2 teaspoons smoked paprika
- 2 teaspoons caraway seeds
- Salt and pepper to taste
- Sour cream and chopped green onions to garnish
- Heat the canola oil over medium heat in a Dutch oven. Toss in the carrots, celery and onion. Cook, stirring often, for about 4 minutes or until the veggies are fragrant. Add in the garlic and green peppers and cook for another 3 minutes or so—just until you can smell the garlic, but it isn’t brown.
- Crumble the ground beef into the pot and cook, stirring often, until the beef is browned. Drain off any excess fat if you like.
- Next add in the remaining ingredients. Bring to a boil, reduce to a simmer, cook, stirring occasionally for 1 hour (longer is even better). Note: I left mine uncovered to get it thicker, but you can certainly cover yours if you want.
- Serve in bowls garnished with a spoonful of sour cream and some sliced green onions. Great with crusty bread or spooned over noodles.
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