A hearty and flavorful Hungarian-style stew featuring tender beef, vibrant bell peppers, and a rich tomato-based sauce.
Melt the butter in a large skillet over medium heat.
Ensure the butter is fully melted before adding the beef for even cooking.
Add the ground beef to the skillet and cook until browned, stirring occasionally.
Break up the beef into small pieces as it cooks for a uniform texture.
Transfer the cooked beef to a slow cooker.
Use a slotted spoon to leave excess grease behind.
Add the onion, bell peppers, garlic, beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, paprika, salt, pepper, season salt, and liquid smoke to the slow cooker. Stir to combine.
Chop the vegetables evenly for consistent cooking.
Cover and cook on low heat for 4-5 hours.
Check occasionally to ensure the stew is not drying out; add a splash of water if needed.
In a small bowl, whisk together the cold water and flour until smooth.
Whisk thoroughly to avoid lumps in the mixture.
Stir the flour mixture into the slow cooker and mix well.
Stir continuously while adding the mixture to prevent clumping.
Cook on high heat for an additional 30 minutes.
This step allows the stew to thicken and the flavors to meld together.
Cook the macaroni according to package instructions, then drain.
Cook the pasta al dente for the best texture.
Serve the stew over the cooked macaroni and enjoy.
Garnish with fresh parsley or a dollop of sour cream for added flavor.
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