Hungarian Stew

Serves: 6
Total Calories: 836


1/2 cup flour
1 teaspoon paprika
1 teaspoon garlic salt
1/4 teaspoon black pepper
3 pounds beef short ribs lean
3 tablespoons vegetable shortening, solid
4 carrots cut in 2-inch pieces
2 onions small, cut in wedges
4 ribs celery cut in 2-inch pieces
1 green bell peppers small, diced
1 cup water
1 (6-ounce) can tomato paste
3 teaspoons beef bouillon
2 teaspoons basil dried basil leaves, crushed
1/2 teaspoon thyme dried, crushed


Preparation Time: 15 to20 minutes
Slow Cooker Cooking Time: 4 1/2 to 5 hours on high or 9 to 10 hours on low
Last-Minute Cooking Time: none
1. In a plastic bag, mix flour, paprika, garlic salt and pepper.

2. Trim excess fat from meat. Toss meat in flour mixture, a few pieces at a time, and shake until meat is well coated. Reserve remaining flour mixture.

3. In a large skillet over medium heat, brown meat in shortening. Transfer meat to a slow cooker. Top with carrots, onions, celery and green pepper. Do Not Stir.

4. Pour off excess drippings from skillet. Stirring over medium heat, brown remaining flour mixture. Remove skillet from heat. Stir in water, tomato paste, bouillon granules, basil and thyme until smooth and thickened, scraping to loosen browned bits from bottom of skillet. Pour over meat and vegetables.

5. Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until meat and vegetables are very tender.

Serve with biscuits or corn bread.

* Or use 3 pounds lean beef oxtails, cut in 1 1/2- to 2-inch pieces.

Nutritional Facts:

Serves: 6
Total Calories: 836
Calories from Fat: 57

This Hungarian Stew recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.

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