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Hungarian Kettle Stew Recipe
|Lean beef||1 Pound, cut into 1 inch cubes|
|Vegetable oil/Bacon fat||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Potatoes||4 , cut into 1 inch cubes|
|Tomato paste||1 Tablespoon|
|Caraway seeds||1 Teaspoon|
|Tomatoes||2 , coarsely chopped|
|Green peppers||2 , cubed|
|All purpose flour||3 Tablespoon, mixed in 3 tablespoons cold water to a paste|
|Cold water||3 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Calories 573 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.3%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 62.6 mg
Sodium 599.6 mg25%
Total Carbohydrates 66 g21.9%
Dietary Fiber 10.5 g42.1%
Sugars 11.2 g
Protein 34 g67.6%
Vitamin A 60% Vitamin C 199.2%
Calcium 14.6% Iron 32.4%
*Based on a 2000 Calorie diet
Place in slow cooker.
Pour off accumulated fat.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to the meat along with remaining water, onions, garlic, potatoes, salt, tomato paste, paprika, and caraway seeds.
Cover and cook on low about 8 hours.
Add tomatoes and green peppers the last 5 minutes of cooking.
Pour accumulated gravy into a saucepan, add flour water mixture, and bring to a boil, stirring constantly, until thickened.
Stir in sour cream and return mixture at once to meat and vegetables.
Serve immediately in hot bowls.
Garnish with parsley leaves, if you wish.