Hungarian Stew

• 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

DIRECTIONS

Throw in the potatoes and onions in slow cooker. Use a 3-quart slow cooker.

In a medium-heated large skillet, brown meat on all sides (should be a quick 2-3 minutes sizzle). Drop the meat on top of potatoes when done searing.

If any fat is left on skillet, just pour it into slow cooker.

Add a bit of water to pan and loosen browned bits off. 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.

Once there’s about an hour left of cooking add green peppers and tomatoes or until meat and vegetables are tender.

When almost done cooking (like twenty minutes or so remaining), with a slotted spoon pull out the meat and veggies to a large serving bowl and keep warm.

Pour remaining juices from slow cooker into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir in meat mixture.