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With sour cream and paprika, it's Hungarian. With caraway seeds, it's German. With tarragon, it's French. With cumin, it's Mexican. And with any of them it tastes even better reheated the next day. It's a great make-ahead dish so there's no fuss at dinner time.
What You'll Need
- 3 1/2 cups water, divided
- 2 pounds stew beef
- 1 large onion, diced
- 1 large potato, peeled and cut into 1-1/2-inch cubes
- 1 1/2 cups ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon salt (optional)
- 1 tablespoon paprika (or hot paprika, if you want it truly Hungarian-style)
- 1/4 teaspoon dry mustard
- 3 tablespoons all-purpose flour
What to Do
In a large pot, combine 3 cups water and all other ingredients except flour. Bring to a boil, then reduce heat to low, and simmer 2 hours.
In a small bowl, mix flour and remaining water until smooth. Return stew to a full boil and gradually whisk in flour mixture. Cook until liquid is thickened, stirring occasionally.
Serve over noodles.
- Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!
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