Ingredients Jump to Instructions ↓

  1. 4 medium potatoes, cut into 1-inch cubes

  2. 2 medium onions, chopped

  3. 1 pound beef stew meat, cut into 1-inch cubes

  4. 2 tablespoons canola oil

  5. 1-1/2 cups hot water

  6. 3 teaspoons paprika

  7. 1 teaspoon salt

  8. 1 teaspoon caraway seeds

  9. 1 teaspoon tomato paste

  10. 1 garlic clove, minced

  11. 2 medium green peppers, cut into 1-inch pieces

  12. 2 medium tomatoes, peeled, seeded and chopped

  13. 3 tablespoons all-purpose flour

  14. 3 tablespoons cold water

  15. 1/2 cup BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture. Pour off excess fat from skillet. Add hot water to the drippings, stirring to loosen browned bits from pan. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 7 hours. Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture. Yield: 6 servings.


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