Hungarian Stew
4 medium potatoes cut into 1″ cubes
2 medium onions chopped
1 lb. lean beef stew meat cut into 1″ cubes
2 T. vegetable oil
1 1/2 C. hot water
3 t. paprika
1 t. salt
1 t. caraway seeds
1 t. tomato paste
1 garlic clove minced
2 green peppers cut into 1″ pieces
2 medium tomatoes peeled, seeded and chopped
3 T. all purpose flour
1 T. cold water
1/2 C. sour cream
Place potatoes and onions in a 3 qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.Pour off excess fat from skillet. Add hot water to drippings, stirring to loosen browned bits from pan. Stir in paprika, salt, caraway seeds, tomato paste and garlic. Pour into a slow cooker. Cover and cook on low for 7 hours. Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a clotted spoon, transfer meat and vegetables to a large serving bowl, cover and keep warm.Pour cooking juices into a small saucepan. Combine flour and cold water until smooth, gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.
Chocolate Chip Pumpkin Cake
3/4 C. butter softened
1 1/2 C. sugar
1/2 C. packed brown sugar
2 eggs1 t. vanilla extract
2 1/2 C. all purpose flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1 (15 oz) can solid pack pumpkin
1 C. semi sweet chocolate chips
2 squares (1 oz each) unsweetened chocolate melted and cooled
3/4 C. finely chopped pecans divided
In a large mixing bowl cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, bakig soda and cinnamon, add to the creamed mixture alternately with pumpkin. Fold in the chocolate chips.Divide batter in half. Stir melted chocolate into one portion. In a well greased 10″ fluted tube pan, sprinkle 1/2 C. pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining pecans.Bake at 325 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack
