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Hungarian Kettle Stew

Gadget.Cook's picture
Ingredients
  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)
Directions

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

Cuisine: 
European
Course: 
Side Dish
Servings: 
4

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