Hungarian Beef Stew
By
LINDA BAILEY
@miffed13
1
☆☆☆☆☆ 0 votes0
Ingredients
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3 mediumpotatoes, peeled and cut into 1-inch chunks
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2 largeonions, cut into large chunks
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5 mediumcarrots, cut into 1-inch chunks
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(1) 10 ozpackage frozen lima beans, thawed
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2 lbbeef stew meat or boneless chuck roast, cut into 1-1/2-inch chunks
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(1) 14 1/2 ozdiced tomatoes, undrained
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1/2 cbeef broth
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2 clovegarlic,minced
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2 Tbsppaprika
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1 1/2 tspsalt
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1/2 cinstant mashed potato flakes
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1 csour cream
How to Make Hungarian Beef Stew
- In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onions, carrots, and lima beans; mix well. In a large bowl, combine meat, tomatoes with liquid, broth, garlic, paprika, and salt; place over vegetables in slow cooker.
- Cover and cook on low setting 8 to 10 hours, or until meat is cooked through and fork tender. Stir in potato flakes until well mixed and stew has thickened. Just before serving, stir in sour cream. Notes: Although this is a hearty meal by itself, serving it over warm buttered egg noodles creates a real Hungarian delight!