Hungarian Beef Stroganoff For The Slow Cooker

---

I know, i know, crock pot recipes are supposed to be throw the stuff in, come back later it is done. trust me though, the prep work in the beginning pays off big time. i serve this over hot buttered pappardelle (egg noodles). this is also good without the sour cream/flour mixture. Adapted from not your mother's slow cooker cookbook.

---

Steps

---

In a very large skillet , heat 1.

---

5 tbsp oil.

---

When very hot , add the beef and brown on all sides , 3-4 minutes total.

---

Put the meat in the slow cooker.

---

Add the remaining oil , and when warmed add the onions and peppers.

---

Brown slightly , stirring occasionally.

---

Stir in the mushrooms , and continue to cook for another 2 minutes.

---

Stir in the paprika.

---

Add the broth and bring to a boil.

---

Scrape the sides & bottom of the pan to release any browned on bits.

---

Pour this mixture in the slow cooker.

---

Add the tomato paste , marjoram , and caraway seeds to the cooker.

---

Stir to combine.

---

Add the garlic and submerge.

---

Cover and cook on the low setting for 6-8 hours , i like to go closer to 8 hours to develop the flavors more.

---

Prior to serving , remove and discard the garlic.

---

Combine the flour and sour cream , then stir into the meat mixture.

---

Serve over buttered noodles.

---

Ingredients

---

olive oil, lean stewing beef, red onions, green bell pepper, button mushrooms, paprika, beef broth, marjoram, caraway seed, tomato paste, garlic cloves, low-fat sour cream, flour, salt