Hungarian Kettle Stew
|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|
|Tomato paste||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.