Betty's slow-cooked beef stew, Hungarian style

Michelle Koletar/Mertz

By
@Mertzie

My mom "Betty" has made this dish for eons, and we cooked it together the night after Christmas, when she was visiting. Everyone loved it & my neighbors asked if I could make more. I was skeptical, as the Hungarian dishes I make are all very old-school & take some effort. However, she assured me it was wonderful & not to add or change anything. Betty was so correct! My computer is not letting me add photos at this time, but I will as soon as I can. Delish & EASY!!!


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Serves:

4-6

Prep:

10 Min

Cook:

7 Hr

Ingredients

1 1/4
beef roast (any kind, we used sirloin roast)
3 c
cabbage, chopped in large pieces
1/2 lb
carrots, chopped or fresh baby carrots
1
large onion, chopped in large pieces
1
packet of onion-mushroom soup mix (dried)
1
6 oz. can tomato paste
1/2
cup red wine (any kind)
1 1/2
cups water
3 Tbsp
hungarian paprika (or less to your taste)
1-2 tsp
caraway seeds
1 c
sour cream

Directions Step-By-Step

1
Cut the beef roast into large cubes. (I tossed in some worcestershire sauce when my mom wasn't looking). :)
2
Add the veggies & beef to a crockpot. Mix the other ingredients except sour cream in a bowl & pour over top.
3
Add some fresh ground black pepper. Cook on low for 8-10 hours. (We cooked overnight & then turned to warm in the morning until lunch.) The beef will be fork tender.
4
Add sour cream before serving & heat through on low in crockpot. Serve over potatoes or egg noodles tossed w/ butter, black pepper & fresh parsley. Enjoy!

About this Recipe

Course/Dish: Beef
Other Tags: Quick & Easy, For Kids