Hungarian Beef Stroganoff For The Slow Cooker

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/4 lbs lean stewing beef, cut in 1 . 5-inch chunks and patted dry
• 2 medium red onions, chopped
• 1 large green bell pepper, cut in half & then in 1/2-inch strips
• 8 ounces button mushrooms, sliced
• 1 1/2 teaspoons paprika, high quality
• 4 cups beef broth
• 1/8 teaspoon marjoram, dried
• 1/4 teaspoon caraway seed, crushed with a mortar & pestle
• 1 (6 ounce) can tomato paste
• 2 garlic cloves, peeled & stuck on toothpicks
• 1 1/2 cups low-fat sour cream
• 1/4 cup flour
• salt, to taste

Recipe

• 1 in a very large skillet, heat 1.5 tbsp oil.
• 2 when very hot, add the beef and brown on all sides, 3-4 minutes total.
• 3 put the meat in the slow cooker.
• 4 add the remaining oil (1.5 tbsp), and when warmed add the onions and peppers.
• 5 brown slightly, stirring occasionally (about 5 minutes).
• 6 stir in the mushrooms, and continue to cook for another 2 minutes.
• 7 stir in the paprika.
• 8 add the broth and bring to a boil.
• 9 scrape the sides & bottom of the pan to release any browned on bits.
• 10 pour this mixture in the slow cooker.
• 11 add the tomato paste, marjoram, and caraway seeds to the cooker.
• 12 stir to combine.
• 13 add the garlic and submerge.
• 14 cover and cook on the low setting for 6-8 hours, i like to go closer to 8 hours to develop the flavors more.
• 15 prior to serving, remove and discard the garlic.
• 16 combine the flour and sour cream, then stir into the meat mixture.
• 17 serve over buttered noodles.