Hungarian Stew Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Potatoes4 Medium, cut into 1 inch cubes
 Onions2 Medium, chopped
 Lean beef stew meat1 Pound, cut into 1 inch cubes
 Vegetable oil2 Tablespoon
 Hot water1 1⁄2 Cup (24 tbs)
 Paprika3 Teaspoon
 Salt1 Teaspoon
 Caraway seeds1 Teaspoon
 Tomato paste1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Green peppers2 Medium, cut into 1 inch pieces
 Tomatoes2 Medium, peeled, seeded and chopped
 All purpose flour3 Tablespoon
 Cold water3 Tablespoon
 Sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2200 Calories from Fat 765

% Daily Value*

Total Fat 86 g133%

Saturated Fat 30 g150%

Trans Fat 0 g

Cholesterol 250.3 mg

Sodium 2400.2 mg100%

Total Carbohydrates 241 g80.4%

Dietary Fiber 39.3 g157.3%

Sugars 42.9 g

Protein 133 g265.1%

Vitamin A 237% Vitamin C 757.8%

Calcium 57.8% Iron 123.2%

*Based on a 2000 Calorie diet

Directions

Place the potatoes and onions in a 3-qt. slow cooker.
In a large skillet, brown meat in oil on all sides.
Place over potato mixture.
Pour off excess fat from the skillet.
Add the hot water to drippings, stirring to loosen browned bits from pan.
Stir in paprika, salt, caraway seeds, tomato paste and garlic.
Pour into the slow cooker.
Cover and cook on low for 7 hours.
Add the 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.
Pour cooking juices into a small saucepan.
Combine the 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.
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