Smoked paprika, fairly new to the culinary scene, adds an incredible depth of flavor to this classic Hungarian dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat; cut meat into four pieces. Place meat in a 4- to 5-quart slow cooker. In a small bowl combine paprika and smoked paprika. Sprinkle paprika mixture over beef. Top with tomatoes, broth, onions, carrots, and sweet peppers.

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  • Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

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  • Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Skim fat from cooking liquid. Stir meat back into cooker. Set cooker on high-heat setting. In a small bowl whisk together the water and cornstarch. Stir cornstarch mixture into mixture in cooker. Cover and cook for 30 minutes more. Stir in sour cream. Season to taste with salt and black pepper.

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  • Meanwhile, cook noodles according to package directions; drain. Toss with butter. Serve meat mixture over noodles. Sprinkle with parsley.

Nutrition Facts

523 calories; 28 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 136 mg cholesterol; 590 mg sodium. 911 mg potassium; 35 g carbohydrates; 4 g fiber; 6 g sugar; 34 g protein; 0 g trans fatty acid; 6511 IU vitamin a; 93 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 101 mcg folate; 4 mcg vitamin b12; 91 mg calcium; 5 mg iron;

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
09/30/2013
I enjoyed this roast. I left out the sour cream (personal preference) but the gravy was still very tasty.