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Hungarian Beef with Paprika

*10 Ing. or Fewer *Gluten-Free
Makes 9 servings
Prep. Time: 15 minutes Cooking Time: 3–6 hours Ideal slow-cooker size: oval 5- or 6-qt.
Needed at Time of Preparation:
3-lb. boneless beef chuck roast
2–3 medium onions, coarsely chopped
5 Tbsp. sweet paprika
¾ tsp. salt
¼ tsp. black pepper
½ tsp. caraway seeds
1 clove garlic, chopped
½ green bell pepper, sliced
¼ cup of water
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 9 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    HUNGARIAN BEEF WITH PAPRIKA
    Makes 9 servings
    Cooking Time: 3–6 hours Ideal slow-cooker size: oval 5- or 6-qt.
    Needed at Time of Serving:
    ½ cup sour cream, optional
    fresh parsley
    Serving Suggestion: Serve with buttered noodles or potatoes.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on High 3–4 hours, or on Low 5–6 hours, or until instant-read meat thermometer registers 140–145°F when stuck in the center of the meat.
  5. When finished cooking, use sturdy tongs or 2 metal spatulas to lift meat to cutting board. Cover with foil to keep warm. Let stand 10–15 minutes.
  6. Cut into chunks or slices.
  7. Just before serving, dollop with the sour cream, if using. Garnish with fresh parsley.

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