|Potatoes||4 Medium, cut into 1 inch cubes|
|Onions||2 Medium, chopped|
|Lean beef stew meat||1 Pound, cut into 1 inch cubes|
|Vegetable oil||2 Tablespoon|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Caraway seeds||1 Teaspoon|
|Tomato paste||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Green peppers||2 Medium, cut into 1 inch pieces|
|Tomatoes||2 Medium, peeled, seeded and chopped|
|All purpose flour||3 Tablespoon|
|Cold water||3 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Place the 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 the skillet.
Add the 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 the 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 the 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.