Hungarian Stew

By ezunich

Ingredients

• 4 medium potatoes, cut into 1-inch cubes
• 2 medium onions, chopped
• 1 lb lean beef stew meat, cut into 1-inch cubes
• 2 tbs vegetable oil
• 1 1/2 cups hot water
• 3 tsp paprika
• 1 tsp salt
• 1 tsp caraway seeds
• 1 tsp tomato paste
• 1 garlic clove, minced
• 2 medium green peppers, cut into 1-inch pieces
• 2 medium tomatoes, peeled, seeded and chopped
• 3 tbs all-purpose flour
• 3 tbs cold water
• 1/2 cup Sour cream

Details

Servings 6

Preparation

Step 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.

Pour off excess fat from skillet. Add hot water to drippings, stirring to loosen browned bits from pan. Stir in paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 7 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.