Betty's slow-cooked beef stew, Hungarian style

By Michelle Koletar/Mertz
@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:

5 Comments

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

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

Step-by-Step

1Cut the beef roast into large cubes. (I tossed in some worcestershire sauce when my mom wasn't looking). :)
2Add the veggies & beef to a crockpot. Mix the other ingredients except sour cream in a bowl & pour over top.
3Add 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.
4Add sour cream before serving & heat through on low in crockpot. Serve over potatoes or egg noodles tossed w/ butter, black pepper & fresh parsley. Enjoy!