Slow Cooker Hungarian Beef Stew
2 pounds beef stew meat
6 unpeeled new potatoes, cut into 3/4-inch pieces (3 cups)
1 cup frozen small whole onions (from 1-pound bag), thawed
1/4 cup Gold Medal® all-purpose flour
1 tablespoon paprika
1/2 teaspoon peppered seasoned salt
1/4 teaspoon caraway seed
1 can (14 ounces) beef broth
1 1/2 cups Green Giant® frozen sweet peas (from 1-pound bag), thawed
1/2 cup sour cream
1. Spray 3- to 4-quart slow cooker with cooking spray. Toss beef, potatoes, onions, flour, paprika, peppered seasoned salt and caraway seed in cooker until well mixed. Stir in broth.
2. Cover and cook on Low heat setting 7 to 8 hours.
3. Stir in peas and sour cream. Cover and cook on Low heat setting about 15 minutes or until peas are tender.
If you don’t have the frozen onions on hand, you can substitute 1/2 cup chopped onion.
1 Serving: Calories 460 (Calories from Fat 190); Total Fat 22g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 105mg; Sodium 530mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 5g); Protein 37g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 6%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Medium-Fat Meat Carbohydrate