Hungarian Stew

Name: Hungarian Stew
Ingredients: 4 medium potatoes, cut into 1-inch cubes; 2 medium onions, chopped; 1 pound beef stew meat, cut into 1-inch cubes; 2 tablespoons canola oil; 1-1/2 cups water; 3 teaspoons paprika; 1 teaspoon salt; 1 teaspoon caraway seeds; 1 teaspoon tomato paste; 1 garlic clove, minced; 2 medium green peppers, cut into 1-inch pieces; 2 medium tomatoes, peeled, seeded and chopped; 3 tablespoons all-purpose flour; 3 tablespoons cold water; 1/2 cup sour cream

15 ingredients

4 steps

Ingredients

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Directions

1

Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.
2

Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours.
3

Add 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.
4

Pour cooking juices into a small saucepan. Combine 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.