Betty's slow-cooked beef stew, Hungarian style

1
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!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
10 Min
Cook:
7 Hr

Ingredients

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  • 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

How to Make Betty's slow-cooked beef stew, Hungarian style

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!

Printable Recipe Card

About Betty's slow-cooked beef stew, Hungarian style

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




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