September 21, 2015
BEEF PAPRIKASH...A FAVORITE SLOW COOKER RECIPE
With fall months upon us, it's the best time ever to start dinner in your slow cooker!
This traditional Hungarian dish is best described as fragrant, full of spice and perfectly balanced by a creamy finish. Hungarian "sweet" paprika is a must-have that can be found in most all grocery stores.
That old September feeling….of summer passing, vacation nearly done,
obligations gathering, books and football in the air…..
Another fall, another turned page; there was something of jubilee
in that annual Autumnal beginning,
as if last year’s mistakes and failures had been wiped clean by summer.
~ Wallace Stegner
SLOW COOKER BEEF PAPRIKASH
1 (2-3 pound) sirloin roast, cubed
1/2 cup flour
Salt and pepper to taste
2 T. olive oil
1 1/2 cups beef broth
3 T. sweet paprika
1 t. dried thyme
1 t. dried marjoram
2 bay leaves
2 red bell peppers, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 t. salt
1/2 t. pepper
1 1/2 cups sour cream
Pasta noodles, cooked
Toss the beef cubes in flour that has been seasoned with salt and pepper.
Place olive oil in a skillet and brown the beef on all sides evenly.
Remove the beef cubes and deglaze the pan with the beef broth.
Transfer beef to slow cooker and all the broth from the pan.
Top with remaining ingredients, except sour cream and pasta.
Set the cooker to LOW and cook for 8 hours.
When read to serve, stir in sour cream
serve over hot noodles!