"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Hungarian Beef Stew Recipe

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This recipe for Slow Cooker Hungarian Beef Stew, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Russell
Added: Sunday, June 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb carrotts sliced
2 medium onions, thinly sliced
3 cups thinly sliced cabbage
1 can (6 oz.) tomato paste
1 envelope onion-mushroom soup mix
1 T. paprika
1 cup (8 oz.) sour cream
2 cups water or 1/2 cup red wine plus 1 1/2 cups water
1 1/4 lb lean beef chuck for stew, cut in 3/4-inch pieces

Directions:
Directions:
Mix all ingred except sour cream in a 3 1/2 qt or larger slow cooker. (Can be done the nite before in removable crock. Refrigerate.)
Cover and cook on low 8 to 10 hrs until tender. Turn off cooker and stir in sour cream until well blended.
Makes 8 cups

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Serve with: egg noodles

 

 

 

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