Hungarian Stew
TOTAL TIME: Prep: 30 min. Cook: 7 hours
YIELD: 6 servings (2-1/4 quarts).
"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
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
-
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.
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.
© 2024 RDA Enthusiast Brands, LLC