2 1/2 to 3 lbs cubes beef stew meat
1 teaspoon Salt
1/3 cup sweet Hungarian paprika (not hot, not sharp, not smoked - very important!)
1 (12 ounce) jar roasted red peppers, drained and rinsed
2 Tbl tomato paste
1 Tbl white vinegar
1 Tbl vegetable oil
1 large yellow onion, diced
4 large carrots, peeled, and cut into chunks about the same size as the meat
1/2 cup sour cream
Place beef in slow cooker. Sprinkle with salt, toss to coat.
Place paprika, roasted red peppers, tomato paste, and vinegar in a blender or food processor and blend smooth.
Heat vegetable oil in a skillet on the stove over medium high heat. Add onions and cook until translucent and softened, 8 to 10 minutes. Add paprika paste and cook until fragrant, about 1 minute. Scrape into the slow cooker over the beef. Add the carrots and stir to coat.
Add the lid and place on low. Cook for 8 to 10 hours until beef and carrots are very tender. Stir in sour cream and serve over cooked egg noodles.
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