Beef Paprikash -- Slow Cooker

This evening we had Slow Cooker Beef Paprikash that I cooked overnight in the crock-pot. It was so simple and easy to make. I put it together last night and cooked it all night last night and all day long today. Sometimes I brown my meat before placing it in the crock-pot, mostly for aesthetic reasons...but I didn't brown it for this dish and it turned out great (I did lightly saute my peppers, onions and garlic beforehand since hubby is picky about those items). Rather than use traditional stock in the sauce, I used 1/2 cup of red wine instead. My version uses both sweet and hot paprika (because I like a little kick in it), but it isn't necessary. If you don't have hot paprika, you can add a little cayenne pepper in its place, according to your own taste. Most paprikash just uses the sweet paprika. Sour cream is stirred in at the end after its cooked, and shortly before serving (and heated just until hot). To serve it, I made simple yellow squash ribbon "noodles" using a regular vegetable peeler running it lengthwise on yellow summer squash. I sauteed them lightly in a bit of olive oil in a non-stick skillet until al dente (it only takes a few minutes). I served the Beef Paprikash over the lightly buttered yellow squash ribbons. I also made my Easy Cheddar Black Pepper Biscuits and brushed them with Kerrygold's Garlic Herb Butter a couple minutes before removing them from the oven. It was a great meal to come home to on this frigid Tuesday night. Our temps will be plunging into the low-mid 20s tonight which is unseasonably cold for us this time of year. I snapped a quick photo as well as the recipe below. Enjoy!

Beef Paprikash - Slow Cooker

Ingredients:

2 pounds stew beef or sirloin, cut into 1-1/2" cubes
1 medium onion, diced
1 large red bell pepper, diced
3 cloves garlic, minced
1/2 cup red wine or beef stock
3 tablespoons tomato paste
Salt and pepper, to taste
2 tablespoons sweet Hungarian paprika
1/2 - 1 teaspoon hot Hungarian paprika, to taste
1 cup sour cream

Directions:

Add all ingredients to the crock-pot, except for the sour cream; stir well. Cover and turn on high for 1 hour; reduce heat to low and cook 10 hours (up to 24 hours). Stir in sour cream and heat until heated through; taste for seasoning. Serve over yellow squash ribbon noodles, if desired.

*If desired, brown beef in oil and lightly saute onion, bell pepper and garlic until translucent, 5 to 10 minutes before placing in crock-pot.