The Hungarian beef stew recipe prep time: 20 minutes start to fi nish: 7 hours 35 minutes 6 servings (1 1⁄3 cups each)
Ingredients:
2 lb beef stew meat
6 unpeeled small red potatoes, cut into
3⁄4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-lb bag), thawed
1⁄4 cup all-purpose fl our
1 tablespoon paprika
1⁄2 teaspoon peppered seasoned salt
1⁄4 teaspoon caraway seed
1 can (14 oz) beef broth
1 1⁄2 cups frozen sweet peas, thawed
1⁄2 cup sour cream
Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, toss beef, potatoes, onions, fl our, paprika, peppered seasoned salt and caraway seed until well mixed. Stir in broth.
2 Cover; cook on Low heat setting 7 to 8 hours.
3 Stir in peas and sour cream. Cover; cook on Low heat setting about 15 minutes longer or until peas are tender.
easy variation:
If you don’t have the frozen onions on hand, you can use 1⁄2 cup chopped onion instead.
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| Hungarian beef stew recipe |
