HUNGARIAN BEEF STEW
- 2Kg casserole beef ~ cut in chunks
- ½ Cup plain flour
- 60g butter
- 1 Onion ~ chopped
- 250g Mushrooms ~ sliced
- 3-4 Stalks of Celery ~ chopped
- 2-3 Bunches bok choy or spinach ~ shredded & chopped
- 2 Cups Beef Stock
- 1 Tablespoon Paprika
- Salt & Pepper
- ½ Cup sour cream
- 1 Lemon ~ juiced
Stir the lemon juice and sour cream together and mix into the stew 10 – 20 minutes before serving.
Corn flour & cold water to thicken
Cooking in Crock-Pot = LOW setting 6-8hrs.
Casserole Pot = 2 hours in moderate oven.
Prepare all ingredients the evening before, place into containers or zip lock bags and place in fridge over night.
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