Best Hungarian Hot Stew Hunky Stew Recipes

HUNGARIAN HOT STEW "HUNKY STEW"

Hungarian Hot Stew

I FINALLY got this from my mom, it is an old family recipe. It can get pretty hot so be careful with the hot pepper seeds. I had to make up the amounts as my mom never measured anything so these are just suggestions really. Just kind of eyeball it, there is no right or wrong amount - if you like more carrots and less bell pepper that is what you want to do. I love to kind of mash my potatos and carrots together when I eat it - yummm. It's even better (and hotter) the next day.

Provided by tammarie

Categories Stew

Time 2h20m

Yield 1 stew, 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs chuck roast
1/2 tablespoon hot pepper flakes
5 carrots, cut into large pieces (about 4 chunks per carrot depending on size)
3 celery, cut into large pieces
2 green bell peppers, cut into wedges
1 large onion, cut into wedges
1/2 tablespoon hot pepper flakes
5 russet potatoes, cut into large chunks (quartered or so depending on size)
2 (15 ounce) cans green beans, drained
2 teaspoons garlic salt
2 teaspoons salt
2 teaspoons pepper
1 (48 ounce) can tomato juice
2 (32 ounce) cans tomato sauce

Steps:

Cut meat into 2-3" chunks and put into a large pot or Dutch oven. Sprinkle with hot pepper seeds-to taste.
Layer all of the ingredients in the order given, just make sure the the tomato juice and sauce cover the veggies but not so much it becomes a soup. Wiggle the pan so the sauce distributes throughout.
Cook on medium to medium-low heat for 1 hour, skimming when needed and stirring occasionally (at this point you want to stir carefully so as not to disrupt the layering too much).
Cook an additional hour or so on medium-low or until the carrots are done.
Serve with crusty bread (for sopping-very important!) and salad.

Nutrition Facts : Calories 704.5, Fat 34.4, SaturatedFat 13.7, Cholesterol 117.4, Sodium 2403.8, Carbohydrate 62.7, Fiber 12.8, Sugar 22.1, Protein 41.2

HUNGARIAN STEW

Hungarian Stew image

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

Ingredients

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Steps:

Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

Nutrition Facts : Calories 358 calories, Fat 14g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 446mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein.