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Hungarian Stew Recipe
Hungarian Stew Recipe photo by Taste of Home

Hungarian Stew Recipe

Read Reviews (6)
4.67 6
Publisher Photo
"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
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 6 servings

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 King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons cold water
  • 1/2 cup sour cream

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.
  4. 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.
Originally published as Hungarian Stew in Taste of Home August/September 2008, p51

Nutritional 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.

Reviews for Hungarian Stew(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 13, 2013

I use boneless beef ribs for better flavor.

MY REVIEW
Reviewed Oct. 30, 2011

Perfect for a nice cold rainy nights dinner. It smells amazing, and is oh so yummy!

MY REVIEW
Reviewed Oct. 6, 2010

VERY GOOD FLAVOR AND SO EASY. I MAKE BIG BATCHES FOR CHURCH.

MY REVIEW
Reviewed Jul. 29, 2009

Low fat also means low taste. We watch our fat intake, but a comfort food dish needs real flavor. Keep these coming,good work.

MY REVIEW
Reviewed Jul. 27, 2009

To lower fat, use very lean beef and fry in pan sprayed with cooking spray instead of oil; substitute low fat or fat free sour cream for the regular sour cream.

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