Hungarianbeefstewslowcookerstyle Recipes

SLOW-COOKER HUNGARIAN BEEF STEW

Slow-Cooker Hungarian Beef Stew image

Caraway seeds and paprika lend an Eastern European flavor to a satisfying stew loaded with meat and veggies.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h25m

Yield 6

Number Of Ingredients 10

Ingredients

2 pounds beef stew meat
6 unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-pound bag), thawed
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
1 1/2 cups frozen sweet peas (from 1-pound bag), thawed
1/2 cup sour cream

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
Cover and cook on Low heat setting 7 to 8 hours.
Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.

Nutrition Facts : Calories 460, Carbohydrate 31 g, Cholesterol 105 mg, Fiber 5 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 1 g

HUNGARIAN STEW

Hungarian Stew image

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

Ingredients

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Steps:

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 water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 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.

Nutrition Facts : Calories 358 calories, Fat 14g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 446mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein.

CUBED BEEF AND BARLEY SOUP

Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SLOW-COOKER HUNGARIAN BEEF STEW

Slow-cooker Hungarian Beef Stew image

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.

Provided by crazycookinmama

Categories Stew

Time 10h10m

Yield 8 Cups, 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.).
Cover and cook on low 8 to 10 hours until tender. Turn off cooker and stir in sour cream until well blended.
Serve over Egg Noodles.

Nutrition Facts : Calories 380.2, Fat 14.9, SaturatedFat 6.4, Cholesterol 111.1, Sodium 957.7, Carbohydrate 26.3, Fiber 5.6, Sugar 10, Protein 36.2

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