Recipe: Budapest Gulyasuppe (beef stew) (crock pot)

Budapest Gulyasuppe
rec.food.recipes/LeiG (1996)
Source: Creative Crockery Cooking(1977)
serves 4

1 pound lean beef, cut into 1 inch cubes
2 tablespoons vegetable oil or bacon fat
1 1/2 cups water
1/2 cup dry red wine or grape juice
4 potatoes, cut into 1 inch cubes
2 onions, chopped
2 cloves garlic
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon paprika
Dash Tabasco sauce
2 tomatoes, peeled and cubed
2 green peppers, cubed
1 teaspoon marjoram
3 tablespoons, all purpose flour in 3 tablespoons cold water, mixed to a paste.

Brown the beef in hot oil in a large skillet. Place meat in slow cooker.

Pour off accumulated fat and add some of the water to the skillet. Stir to pick up the browned bits. Pour into the slow cooker. Add remaining water, wine, potatoes, onions, garlic, salt, pepper, paprika, and Tabasco sauce.

Cover and cook on low about 7-8 hours.

Add tomatoes, green peppers and marjoram during the last 10 minutes of cooking.

IF thickened gravy is desired, pour juice into a saucepan, add flour-water mixture and bring to a boil, stirring constantly until thickened. Return gravy to meat and vegetables.