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Hungarian Stew Recipe
|Potatoes||4 Medium, cut into 1 inch cubes|
|Onions||2 Medium, chopped|
|Lean beef stew meat||1 Pound, cut into 1 inch cubes|
|Vegetable oil||2 Tablespoon|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Caraway seeds||1 Teaspoon|
|Tomato paste||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Green peppers||2 Medium, cut into 1 inch pieces|
|Tomatoes||2 Medium, peeled, seeded and chopped|
|All purpose flour||3 Tablespoon|
|Cold water||3 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
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
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.