Pat the pieces of beef dry with paper towels then generously season them all over with salt & pepper.
Heat 2 TBSP of the oil in a dutch oven or large saute pan over high heat.
Brown HALF the beef in the hot oil until well browned, about 6 minutes, then transfer the browned beef to a large slow cooker and set aide.
Heat the remaining 2 TBSP of oil in the pan and brown the remaining beef then transfer that beef to the slow cooker as well.
Keep the pan over medium-high heat then add the onion, bell peppers, tomatoes, and garlic to the now empty pan and cook, stirring often, for about 2 minutes.
Add the paprika and flour to then cook, while stirring, for about 1 minute.
Stir in the water then use a wooden spoon to scrape the bottom of the pan to release any stuck on bits.
Pour the contents of the pan into the slow cooker over the beef.
Put the lid on the slow cooker and cook, on LOW, for about 7 hours or until beef is tender.
Turn off the slow cooker and remove the lid then stir in the sour cream until well combined.
Taste and season with salt & pepper, if needed.
Cook the egg noodles according to package directions and serve with the beef.
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