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Hungarian Stew

the.instructor's picture
  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)
  Paprika 3 Teaspoon
  Salt 1 Teaspoon
  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.

Recipe Summary

Side Dish

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Hungarian Stew Recipe