Hungarian Beef Stroganoff For The Slow Cooker - cooking recipe

Ingredients

3 tablespoons olive oil
1 1/4 lbs lean stewing beef, cut in 1 . 5-inch chunks and patted dry
2 medium red onions, chopped
1 large green bell pepper, cut in half & then in 1/2-inch strips
8 ounces button mushrooms, sliced
1 1/2 teaspoons paprika, high quality
4 cups beef broth
1/8 teaspoon marjoram, dried
1/4 teaspoon caraway seed, crushed with a mortar & pestle
1 (6 ounce) can tomato paste
2 garlic cloves, peeled & stuck on toothpicks
1 1/2 cups low-fat sour cream
1/4 cup flour
salt, to taste

Preparation

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 (1.5 tbsp), and when warmed add the onions and peppers.
Brown slightly, stirring occasionally (about 5 minutes).
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.