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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
  • Total Time
    Prep: 30 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 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.
Nutrition Facts
1-1/2 cups: 358 calories, 14g fat (5g saturated fat), 60mg cholesterol, 446mg sodium, 39g carbohydrate (8g sugars, 5g fiber), 20g protein.

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