Ingredients
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1 tablespoon vegetable oil
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1/4 teaspoon salt (to taste)
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1/4 teaspoon black pepper
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1 large onion, chopped
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1 red bell pepper, chopped
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1/4 cup all-purpose flour
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2 garlic cloves, minced
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1 teaspoon caraway seed
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4 -5 small potatoes, cut in 1/2-inch rounds
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2 1/2 cups beef broth (extra strength)
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1 cup water
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1 cup tomato puree
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sour cream (for garnish)
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3 tablespoons sweet Hungarian paprika
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1 lb boneless bottom round steak, cut in 1-inch cubes
Instructions
- Heat the oil in a large skillet over medium-high. Working in batches, brown the beef on all sides, making sure not to crowd the pan. Transfer to a plate and season with salt and pepper. Set aside.
- Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes.
- Add the flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
- Place the potato rounds in the bottom of a 3 1/2-quart slow cooker. Add the beef and vegetables. Pour in the broth, water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours (takes my cooker closer to 7).
- Serve in bowls with sour cream.