• 450minutes
  • 387calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 lb boneless bottom round steak , cut in 1-inch cubes

  3. 1/4 teaspoon salt (to taste)

  4. 1/4 teaspoon black pepper

  5. 1 large onion , chopped

  6. 1 red bell pepper , chopped

  7. 1/4 cup all-purpose flour

  8. 2 garlic cloves , minced

  9. 3 tablespoons sweet Hungarian paprika

  10. 1 teaspoon caraway seed

  11. 4 -5 small potatoes , cut in 1/2-inch rounds

  12. 2 1/2 cups beef broth (extra strength)

  13. 1 cup water

  14. 1 cup tomato puree

  15. sour cream (for garnish)

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.

  2. Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.

  3. Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.

  4. Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).

  5. Serve in bowls with sour cream.


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