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Hungarian Stew

 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


  • 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


  • 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.
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.