3 bacon strips, diced
1 small onion, chopped
1 small green bell pepper, seeded and chopped
1 clove garlic, or more, minced
1 1/2 pound beef stew meat, cut into 1/2 inch cubes
2 tablespoons paprika
salt, to taste
black pepper, to taste
1 dash sugar
1 can (14.5 ounce size) stewed tomatoes, chopped
3 cups beef broth
2 large potatoes, peeled and diced
1/2 cup sour cream, optional
In a large kettle, cook bacon until almost crisp. Add green pepper, onion and garlic; cook until tender.
Add beef cubes and brown on all sides. Sprinkle with paprika, salt, pepper and sugar; stir and cook for 2 minutes. Pour into crockpot. Add tomatoes and broth.
Cover and cook on low 6 to 8 hours. About 1 hour before serving, add the potatoes. Garnish each serving with a dollop of sour cream if desired
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
February 21, 2005
Onions were omitted in ingredient list. No idea how much to add. I put potatoes in at time indicated, 6 hours later, potatoes were still half raw. No bacon flavor noticed. Recipe in general VERY BLAND. Wife and son didn't care for it.
October 27, 2004
This is a SUPER recipe. I used not only beef but also venison and it has been a hit with everyone who has tried it.
January 2, 2003
This was a great recipe. Tried it yesterday and everybody lived, even my resident Hungarian.