Recipes, All time favorite chili, Heartland style pork roast with vegetables – FARBERWARE 104554 6 Qt. Oval Slow Cooker User Manual

Page 12: Hungarian beef in creamy paprika sauce

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Combine all ingredients, except sour cream and noodles in slow cooker. Stir to


Cover and cook on

low 7 to 8 hours.

Just before serving, blend in sour cream, stirring until melted. Serve over hot

cooked noodles.

Makes 6 to 8 servings.

All Time Favorite Chili

2½ pounds

ground beef


large onion, chopped

3 tbsps

tablespoons chili powder

1 tbsp

tablespoon dry minced garlic

1 tsp

teaspoon ground cumin

½ tsp

teaspoon salt

1⁄3 cup


1 jar (8 ounces)

picante sauce or salsa (mild or medium)

1 can (14.5 ounces)

diced tomatoes, undrained

2 cans (15 ounces each)

pinto beans, rinsed and drained

Cook ground beef in large skillet over medium heat, stirring frequently to

crumble, until beef is browned; drain. Place beef in slow cooker. Add remaining

ingredients. Stir well.

Cover and cook on

low 8 hours.

Makes 8 servings

Tip: If desired, garnish cooked chili with shredded Cheddar cheese, chopped onions,

sliced jalapeno peppers or other favorite chili toppings.


heartland Style Pork roast with vegetables

1 tbsp

olive oil

1 (3-4-pound) boneless pork loin roast

medium potatoes, peeled and cut into 2-inch pieces

2 cups

baby carrots
Salt and pepper


medium onion, sliced thick

1½ cups

barbecue sauce (preferably a sweeter variety such as KC

Masterpiece Original)

Heat olive oil in a medium skillet over medium high heat. Add pork roast and

brown on all sides, then place in slow cooker. Place potatoes and carrots around

pork roast. Season pork roast with salt and pepper. Place onion on top of meat

and vegetables. Drizzle with barbecue sauce.

Cover and cook on

low 7 to 8 hours.

Makes 6 to 8 servings.

Tip: If desired, add 1 can (14 ounces) sauerkraut, drained, to this recipe, along with

the potatoes and carrots. Cook as directed.

hungarian Beef in Creamy Paprika Sauce

2 pounds

beef stew meat


large onion, chopped

1 jar (12 ounces)

roasted red peppers, drained and chopped

1 can (14.5 ounces) diced tomatoes, undrained
¼ cup

red wine

2 tbsps

paprika (preferably Hungarian sweet paprika)

2 tsps

dry minced garlic

¼ tsp


¼ tsp


¼ cup

sour cream
Hot cooked noodles

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