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| 2 x ca. 450 g | Stewing beef |
| 3 Esslöffel | butter |
| 1 | Onion chopped |
| 1 | cloves garlic minced |
| 1 Esslöffel | paprika |
| 2 Dose | (10 3/4 oz) tomato soup |
| 9 Tasse | water |
| 1/4 Teelöffel | caraway seeds |
| 4 mittel | Carrots sliced |
| 4 x ca. 30 g | Wide noodles |
| 10 x ca. 30 g | Frozen cut green beans |
| 1 Tasse | sour cream |
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Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil.
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