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
Ingredients
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1 tablespoon
Canola oil
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1/2 cup
chopped carrots
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1/2 cup
chopped celery
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1/2 cup
chopped white or yellow onion
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2
garlic cloves, minced
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1 cup
chopped green pepper
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1 pound
ground chuck or other beef
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1
(28 ounce) can crushed tomatoes, with liquid
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2 cups
water
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1 cup
sliced cremini mushrooms (optional)
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2 cups
shredded cabbage
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2 teaspoons
Worcestershire sauce
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2 tablespoons
Ketchup
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2 teaspoons
beef base (like "Better than Bouillon"
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2 teaspoons
sweet paprika
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2 teaspoons
smoked paprika
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2 teaspoons
caraway seeds
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Salt and pepper to taste
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Sour cream and chopped green onions to garnish
Directions
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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.
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Crumble the ground beef into the pot and cook, stirring often, until the beef is browned. Drain off any excess fat if you like.
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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.
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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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