Let me emphasize a comment below. Hungarian sweet paprika is not the same as what you get in the store (unless your store carries Hungarian paprika). This concludes our little foray into Hungarian food prompted by the passage in Budapest.

This is great for Marica Cooks Wednesday. Fits my schedule perfectly. Plus, I love Hungarian food, even this which doesn’t sound particularly Hungarian except for the paprika. I doubled the garlic. That’s Hungarian.

Speaking of Hungarian. I’m passively listening to Finnish talk radio. I can sort of hear the similarity, especially in the inflection. But I’m just getting started.

“Tender chunks of beef, potatoes, spices and a bit of sour cream give this stew all the delicious flavor of the old country.”—Susan Kahn, Woodbine, MD, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012)

HUNGARIAN STEW

Makes: 8 servings

4 medium potatoes, peeled if desired, cut into 1-inch cubes
2 medium onions, chopped
1 lb beef stew meat, cut into 1-inch cubes
2 Tbsp oil, preferably canola
1½ C water or stock (the latter preferably homemade—see recipes in Basics section)
3 tsp paprika
1 tsp salt
1 tsp caraway seed
1 tsp tomato paste
1 clove garlic, minced
2 medium bell peppers, cored, seeded, cut into 1-inch cubes
2 medium tomatoes, peeled, seeded, chopped
3 Tbsp flour, combined with 3 Tbsp cold water or stock (the latter preferably homemade—see recipes in Basics section)
½ C sour cream

Place potatoes and onions in bottom of a 3-quart slow cooker. Brown meat on all sides in a large skillet and spoon over potato mixture in slow cooker. Pour off excess fat from skillet, add 1½ C water or stock to drippings, stirring to loosen browned bits, and heat through. Stir in paprika, salt, caraway seed, tomato paste, and garlic, pour mixture into slow cooker, cover, and cook on Low 6-8 hours. Add bell pepper and tomatoes, cover, and cook 1 hour more, or until meat and vegetables are tender. Using a slotted spoon, transfer meat and vegetables to a large serving bowl, cover, and keep warm. Pour cooking juices into a small saucepan, gradually whisk flour mixture into pan, bring to a boil, and stir for 2 minutes or until thickened. Remove from flame, whisk in sour cream, and combine with meat and vegetables.