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Hungarian Kettle Stew

Gadget.Cook's picture
  Lean beef 1 Pound, cut into 1 inch cubes
  Vegetable oil/Bacon fat 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Onions 2 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Potatoes 4 , cut into 1 inch cubes
  Salt 1 Teaspoon
  Tomato paste 1 Tablespoon
  Paprika 1 Tablespoon
  Caraway seeds 1 Teaspoon
  Tomatoes 2 , coarsely chopped
  Green peppers 2 , cubed
  All purpose flour 3 Tablespoon, mixed in 3 tablespoons cold water to a paste
  Cold water 3 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)

Brown beef in hot oil in a large skillet.
Place in slow cooker.
Pour off accumulated fat.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to the meat along with remaining water, onions, garlic, potatoes, salt, tomato paste, paprika, and caraway seeds.
Cover and cook on low about 8 hours.
Add tomatoes and green peppers the last 5 minutes of cooking.
Pour accumulated gravy into a saucepan, add flour water mixture, and bring to a boil, stirring constantly, until thickened.
Stir in sour cream and return mixture at once to meat and vegetables.
Serve immediately in hot bowls.
Garnish with parsley leaves, if you wish.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 573 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.3%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 62.6 mg20.9%

Sodium 599.6 mg25%

Total Carbohydrates 66 g21.9%

Dietary Fiber 10.5 g42.1%

Sugars 11.2 g

Protein 34 g67.6%

Vitamin A 60% Vitamin C 199.2%

Calcium 14.6% Iron 32.4%

*Based on a 2000 Calorie diet


Hungarian Kettle Stew Recipe