"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
- 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 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.
Originally published as Hungarian Stew in Taste of Home August/September 2008, p51
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