i did my normal research for this recipe by finding several and then taking elements of my favorites to create my own. the top two 'contributors' to this recipe can be found here and here
2 pounds lean beef stew meat
1 onion, diced
2 tbsp flour
2 tbsp hungarian paprika*
1/4 tsp salt
1/2 tsp pepper
2 tsp caraway seeds
1 can diced tomatoes
1/2 cup beef broth
1 tsp worcestershire sauce
3 cloves garlic
1 bay leaf
1/2 cup sour cream
*definitely recommend getting the hungarian. it gives the recipe a unique taste.
first of all, let me just say, i'm spoiled.
i've been getting fresh meat from the butcher counter at whole foods
and we.are.loving it
but seriously 10-20 minutes is completely worth it.
first, working in batches if necessary, brown the stew meat slightly. i threw it all in and just removed it as the bottom pieces browned.
once the meat is browned (remember, you're not cooking thoroughly, just a bit of brown) transfer it to your crockpot. in the same pan as you've browned the meat, add the onion and garlic cloves
saute for about 3-5 minutes and then transfer them to the crockpot
deglaze the pan by pouring in the beef broth and worcestershire.
top with the tomatoes, add the bay leaf, and let it simmer for about 5 minutes
cook on low for 8 - 10 hours.
when you arrive home (or about 20 minutes before dinner), add the sour cream and stir through the mixture. at this point, cook your egg noodles according to package directions.
unfortunately, that's where the pictures ended that night for me...it was that good. ha! i did get a snapshot of some of my leftovers at work. sucky photo, but i'll get a good one next time, i promise.
oh! and of course, nutrition facts for this.
based on 6 servings per recipe as input into myfitnesspal.com, this is what we've got:
not bad, right?
have a good one, folks :-)