Hungarian Stew

Hungarian stew was something my Mom made, usually in the wintertime. Unlike regular beef stew, this stew incorporated the German essence in a way that American beef stew does not. You will want to buy certain spices you might not have around the house normally. 

For example, Hungarian paprika differs from Spanish paprika normally bought in the grocery store. You will also want whole caraway seed, not ground.

I've written this recipe for the crockpot but in all honesty, I think it tastes better (and makes the house smell nicer) if cooked stovetop and braised in the oven.

I hope you enjoy this recipe.

• 2 lb stewing beef (to lower the saturated fats, trim well!)
• 2 tsp caraway seed
• 1/4 tsp salt
• 1-2 tbsp Hungarian paprika (not the hot kind!)
• fresh cracked pepper to taste
• 1 large chopped onion
• 1 chopped red bell pepper
• 1 14oz diced tomatoes
• 1 tsp Worcestershire sauce
• 3 cloves minced garlic
• 2 bay leaves
• 1 tbsp cornstarch with 2 tbsp cornstarch
• 2 tbsp fresh parsley
• 14 oz can of beef broth

1. Place beef in the slow cooker.
2. Crush the caraway seed.
3. Stir with paprika, salt, and pepper.
4. Sprinkle spices over beef and toss to coat.
5. Top with bell pepper and onion.
6. Mix tomato and broth and bring to a simmer on the stove.
7. Pour over the meat and veggies.
8. Place a BAY LEAF and bring it to a boil.
9. Cook on high for 7-8 hours, stirring a couple of times until tender.
10. Add cornstarch to water to make a slurry and stir in.
11. Put back on high until thickened.
12. Sprinkle with the parsley and serve over rice or noodles.                                                                                                                                                                            

  Serving = 1 cup at 180 calories, 6 carbs (minus the rice), 250 sodium 

You could also serve this over spaetzle or just as a bowl of stew if you're carb-conscious!

Hubby loves his Hungarian Stew!