Hungarian Paprika Stew
From jlv1023 15 years agoIngredients
- 4 pounds of boneless beef chuck roast, cut into 1/2-3/4" pieces (I cut off the fat from the sides and put that in the pot for flavor) shopping list
- 1 small package of baby carrots, cut in half shopping list
- 2-3 large red peppers, slices shopping list
- 2 large onions sliced thin shopping list
- 2 (8 oz) pkgs sliced mushrooms ( I used portabello) shopping list
- 2/3 cup flour shopping list
- 3 tbsp sweet paprika shopping list
- 3 tbsp (hot) or smoked paprika ( used smoked) shopping list
- 1 tsp salt shopping list
- 1 tsp thyme shopping list
- 1 tsp pepper shopping list
- 1 cup chili or seafood Sauce (yes, seafood sauce) Heinze I used shopping list
- 1 (32 oz) container of beef broth shopping list
- 1/2 cup red wine shopping list
- 1 pkg dry onion soup mix shopping list
- 1 (8 oz) sour cream shopping list
- 1 (16 oz) wide noodles shopping list
How to make it
- In a 6-8 quart slow cooker, put beef, carrots, onion & red pepper
- Add flour, paprikas, salt, thyme and pepper, toss over beef and vegetables till coated
- Add chili sauce, broth & wine and mix well, Pour over meat/veggies
- Cover and cook on high setting for the first 4 hours till hot and bubbly
- Lower temp to "low" and continue cooking for another 4 hours till meat is tender and veggies are cooked to your likings
- Add mushrooms in the 7th hours and continue cooking with them in the pot
- Add sour cream 1/2 hour before serving on low and mix thoroughly
- Cook noodles and serve with stew
- Nice warm buttered rolls or bread for dipping is recommended
The Rating
Reviewed by 10 people-
I am there, quazie! My thanks and my five... we really love paprika and use it a lot!
Lorrainelacrenshaw in Horsham loved it -
I am checking off the ingredients in my head. I should be able to make this soon. Yum.
lasaf in St. Paul loved it -
Will go in my book for sure. Hi5 :)
donman in Hammond loved it
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