Slow-cooker Hungarian Beef Stew |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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This is a super easy, soo tasty dinner. Throw it in the crock pot in the morning, and voila! you've got a pefect savory dinner. Ingredients:
1 1/4 lbs lean beef chuck, for stew cut in 3/4 inch pieces |
1 lb carrot, sliced |
2 medium onions, thinly sliced |
3 cups thinly sliced cabbage |
2 cups water (or 1/2 cup red wine plus 1 1/2 cups water) |
1 (6 ounce) can tomato paste |
1 (2 ounce) envelope onion and mushroom soup mix |
1 tablespoon paprika |
1 teaspoon caraway seed |
1 cup reduced-fat sour cream |
egg noodles |
Directions:
1. Mix all ingredients except sour cream and egg noodles in a 3 1/2 quart or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transferred to slow-cooker to cook.).
2. Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
3. Serve over Egg Noodles.
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