*Not suitable for Atkins' Induction*

This recipe is adapted from the May 2012 edition of the Aussie "Feast" magazine.
My apologies to Hungarians for the non-authenticity of this recipe. I found it a tasty change from my more usual "tomatoey" stews.

Serves 6

1 kg chuck steak*
2 tbs oil - approx
4 carrots, thickly sliced
1 swede, sliced**
1 onion, sliced
2 bay leaves
½ cup red wine
2-3 tbs white wine vinegar
1 tbs Hungarian mustard***
juice of 1 lemon
200g sour cream

Brown meat in oil and remove from pan. Brown all vegies. Return the meat to the pan and add the wine, vinegar and enough water to cover the meat. Bring to the boil then simmer gently for 2 hours, or until meat is tender.
Remove meat from the pan. Discard bay leaves. Add the mustard and lemon juice and process with a stick blender until smooth. Stir in the sour cream, and season as necessary. Return the meat to the pan, and heat through.


*This could also be made with any game meat, as this is how I believe the recipe originated. I have also successfully made it with pork and with lamb.

**The original recipe calls for parsnips, but I substituted the lower in carbs swede.

***I used Dijon. You could use any mild mustard.

Carb counts will vary with the weight of the vegies used.