Betty's slow-cooked beef stew, Hungarian style
By
Michelle Koletar/Mertz
@Mertzie
1
Ingredients
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1 1/4beef roast (any kind, we used sirloin roast)
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3 ccabbage, chopped in large pieces
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1/2 lbcarrots, chopped or fresh baby carrots
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1large onion, chopped in large pieces
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1packet of onion-mushroom soup mix (dried)
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16 oz. can tomato paste
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1/2cup red wine (any kind)
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1 1/2cups water
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3 Tbsphungarian paprika (or less to your taste)
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1-2 tspcaraway seeds
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1 csour cream
How to Make Betty's slow-cooked beef stew, Hungarian style
- Cut the beef roast into large cubes. (I tossed in some worcestershire sauce when my mom wasn't looking). :)
- Add the veggies & beef to a crockpot. Mix the other ingredients except sour cream in a bowl & pour over top.
- 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.
- 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!