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Hungarian Stew

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

6 ServingsPrep: 30 min. Cook: 7 hours

Ingredients

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Directions

Place potatoes and onions in a 3-qt. slow cooker. In a large skillet,
brown meat in oil on all sides. Place over potato mixture.
Pour off excess fat from skillet. Add water to the drippings,
stirring to loosen browned bits from pan; heat through. Stir in the
paprika, salt, caraway seeds, tomato paste and garlic. Pour into the
slow cooker. Cover and cook on low for 6-8 hours.
Add green peppers and tomatoes; cover and cook 1 hour longer or until

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Hungarian Stew (continued)

Directions (continued)

meat and vegetables are tender. With a slotted spoon, transfer meat
and vegetables to a large serving bowl; cover and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold
water until smooth; gradually whisk into the pan. Bring to a boil;
cook and stir for 2 minutes or until thickened. Remove from the
heat; whisk in sour cream. Stir into meat mixture. Yield: 6
servings.

Nutrition Facts: 1-1/2 cups equals 358 calories, 14 g fat (5 g saturated fat), 60 mg cholesterol, 446 mg sodium, 39 g carbohydrate, 5 g fiber, 20 g protein.