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TEST KITCHEN APPROVED

Hungarian Stew

Name: Hungarian Stew
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 6 servings (2-1/4 quarts)
Cuisine: Europe, German
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 30 min. Cook: 7 hours

By Taste Of Home Editorial Team

Recipe by Susan Kain

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 22, 2022

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

TEST KITCHEN APPROVED

Hungarian Stew

4 Reviews Add your review

Yield:6 servings (2-1/4 quarts)

Prep:30 min

Cook:7 hours

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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

Text Ingredients

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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.