Zutaten für Beef Paprikash
- 2 lbs beef stew meat
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- Ketchup
- Worcestershire Sauce
- Dry Mustard
- 1 tbsp paprika
- Brown Sugar
- Water
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp caraway seeds
- 1 tsp marjoram
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup sour cream
- egg noodles or dumplings
- fresh parsley (optional)
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Zubereitung von Beef Paprikash
- In a large bowl, combine 2 lbs beef stew meat, 1 large onion (chopped), 2 cloves garlic (minced), 1 tbsp paprika, 1 tsp caraway seeds, 1 tsp marjoram, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
- Transfer the beef mixture to a 6-quart slow cooker. Pour in 2 cups beef broth and 1 cup sour cream.
- Cover and cook on low for 8 hours, or until the beef is incredibly tender.
- In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water until smooth.
- Turn the slow cooker to high. Slowly whisk in the cornstarch mixture, stirring constantly to prevent lumps.
- Continue to cook until the sauce has thickened to your desired consistency, about 10-20 minutes. Remove the bay leaf before serving.
- Serve hot over egg noodles or dumplings. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
49g
Fat
66g
Carbs
5g
