1. In a very large skillet, heat 1.5 tbsp oil. 2. When very hot, add the beef and brown on all sides, 3-4 minutes total. 3. Put the meat in the slow cooker. 4. Add the remaining oil (1.5 tbsp), and when warmed add the onions and peppers. 5. Brown slightly, stirring occasionally (about 5 minutes). 6. Stir in the mushrooms, and continue to cook for another 2 minutes. 7. Stir in the paprika. 8. Add the broth and bring to a boil. 9. Scrape the sides & bottom of the pan to release any browned on bits. 10. Pour this mixture in the slow cooker. 11. Add the tomato paste, marjoram, and caraway seeds to the cooker. 12. Stir to combine. 13. Add the garlic and submerge. 14. Cover and cook on the low setting for 6-8 hours, I like to go closer to 8 hours to develop the flavors more. 15. Prior to serving, remove and discard the garlic. 16. Combine the flour and sour cream, then stir into the meat mixture. 17. Serve over buttered noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
