- 1 (8 ounce) onion, chopped
- 1 teaspoon Safeway SELECT Verdi Olive Oil
- 2 tablespoons Hungarian or regular paprika
- 1 teaspoon caraway seed
- 4 cups beef broth, skimmed of fat
- 1 (8 ounce) package dried wide egg noodles
- 1 heat-and-serve cooked beef pot roast (at least 1 lb.)
- Salt and pepper
- Lucerne Light Sour Cream
- In a 4- to 5-quart nonstick pan over medium-high heat, stir onion in oil until onion is limp, about 7 minutes. Add paprika and caraway seed; stir until spices are fragrant, about 30 seconds. Add broth, cover pan, and bring to a boil.
- Stir noodles into broth, cover, and return to a boil. Reduce heat and simmer until noodles are barely tender to bite, 6 to 8 minutes.
- Meanwhile, discard any solidified fat from pot roast and sauce. Scrape sauce from meat into broth. Cut beef into 1/2-inch cubes and stir into broth. Cover and simmer over medium heat until beef is hot, about 4 minutes, stirring occasionally. Ladle stew into soup bowls. Add salt, pepper, and sour cream to taste.