Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart Dutch oven heat oil over medium-high heat. Add meat and onion; cook about 5 minutes or until meat is brown and onion is tender.

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  • Add flour, paprika, and garlic. Cook for 3 minutes, stirring constantly. Stir in chicken broth, tomatoes, carrots, tomato paste, bay leaf, marjoram, caraway seeds, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 50 minutes, stirring occasionally.

  • Add potatoes. Simmer, covered, for 25 to 30 minutes more or until meat and potatoes are tender. Remove and discard bay leaf. If desired, top each serving with sour cream.

Nutrition Facts

235 calories; fat 7g; cholesterol 39mg; saturated fat 1g; carbohydrates 22g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 21g; vitamin a 59.8IU; vitamin c 13.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.6mg; folate 24.2mcg; vitamin b12 1.9mcg; sodium 1074mg; potassium 702mg; calcium 60.6mg; iron 3.2mg.
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