Ingredients
4 medium potatoes, cut into 1-inch cubes2 medium onions, chopped1 pound beef stew meat, cut into 1-inch cubes2 tablespoons canola oil1-1/2 cups water3 teaspoons paprika1 teaspoon salt1 teaspoon caraway seeds1 teaspoon tomato paste1 garlic clove, minced2 medium green peppers, cut into 1-inch pieces2 medium tomatoes, peeled, seeded and chopped3 tablespoons all-purpose flour3 tablespoons cold water1/2 cup sour cream
Preparation
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.
