The weather has gotten very wet this week, and some mornings are quite chilly.As Most of you know we’re predominantly vegetarian to keep down food costs and because of Kip’s egg allergy, we eat a number of vegan foods too.However, on the odd occasion when I’m in town on a Friday or Saturday, I do buy from the mobile butcher.He’s very good at recommending perfect cuts for slow cooking.I usually come away with stewing steak, perfect for this Slow Cooker Hungarian Beef Stew recipe.I always make double, so I can freeze some for another day.Have you used your slow cooker this week? Do you have a recipe to link up?
What you need to know
Write up your slow cooker recipe, there’s a badge to add to your post (get the code from the sidebar) and don’t forget to add the link to this post.Add your link here, I’ll share your recipe on Twitter, FB, G+ and Pinterest.Let others know that you’ve joined the linky by sharing the link to my post and tag me so I can reshare it.
Do take time to visit others who have taken part in the spirit of making friends in the blogger community.
- 6 tbsp plain flour
- Salt and freshly ground pepper
- 1 kg lean stewing steak, cut into cubes
- 3 tbsp oil
- 2 large onions, thinly sliced
- 2 green peppers, thinly sliced
- 1 garlic clove, crushed
- 1 1/4 cups beef stock
- 400g large can of chopped tomatoes
- 3 tbsp tomato purée
- 1 tbsp smoked paprika
- 1/2 tsp grated nutmeg
- 4 tbsp soured cream or plain yoghurt
- Chopped fresh parsley, to garnish
- Season the flour with salt and pepper, then toss the meat in the flour, shaking off any excess.
- Heat the oil in a large frying pan and brown the meat lightly on all sides (do this in batches).Transfer to the slow cooker.
- Add the onions, peppers, and garlic to the pan and cook for about 8 minutes stirring occasionally, without browning.
- Stir in the stock, tomatoes, tomato purée, paprika and nutmeg and bring to the boil.Transfer to slow cooker.
- Cover and cook on HIGH for 1 hour then turn down to LOW and cook for 6-9 hours.I have also cooked this on HIGH continuously for 5 hours with success.
- Serve with cooling soured cream and saute caraway green cabbage.