1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 lbs lamb shoulder or leg, trimed, cubed and cut into 1 inch pieces
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup butter
1/8 tsp caraway seeds
2 tbls beef broth
2 tsp white wine
1 cup sour cream
Mix the flour, salt, pepper thyme and tarragon in a small bowl. Coat the lamb cubes in the flour mix and brown in the butter in a saute pan. In the stoneware, mix the caraway seeds, beef broth, onion, lemon juice and wine. Add the lamb. Cover and cook on LOW for 10 to 12 hours. Add the sour cream during the last 15 minutes of cooking.
2 pounds beef stew meat, cut into 1-inch pieces
3 tablespoons flour
1 tablespoon oil
1 large onion, diced
1 pound potatoes, peeled and cubed
1 can (14 1/2 ounces) beef broth
3 tablespoons tomato paste
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Caraway Seed
1 green bell pepper, cut into 2-inch pieces
Coat beef with flour. Heat oil in large skillet on medium-high heat. Add beef; cook in batches until browned on all sides. Add onion; cook about 3 minutes, stirring occasionally.
Place potatoes in slow cooker. Top with beef and onions.
Mix broth, tomato paste, paprika, garlic salt and caraway seed in small bowl. Pour over beef. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Stir in bell pepper during the last 15 minutes of cooking. Thicken with additional flour, if desired.
5 to 6 links bratwurst sausage
1 medium head cabbage, coarsely shredded
1 large onion
1/2 cup creamy honey-mustard dressing
1/4 cup applesauce or apple cider
1 to 2 teaspoons caraway seed
1/2 teaspoon celery seed
salt and pepper to taste
Brown sausage and cut into bite-size pieces. Drain well. Combine with cabbage and onion in the Crock Pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours.
2 bacon slices, diced
1 large onion, chopped
1 1/2 to 2 lbs pork, cut in 1″ cubes
2 tablespoons sweet paprika
1/2 teaspoon caraway seeds
1/2 cup dry white wine
4 medium red potatoes, cut in 1″ cubes
1 large green bell pepper, cut in 1″ squares
1/2 cup chicken broth
1 1/2 cups sauerkraut, rinsed and squeezed dry
1 large tomato, diced
8 ounces light sour cream
salt and pepper to taste
In a large skillet, cook bacon and onion over medium heat, stirring, until bacon is crisp. Place pork (and beef, if used) in Crock Pot with the paprika, caraway seeds, wine, potatoes, peppers, broth, and sauerkraut. Add bacon and onions and mix well. Cover and cook on low from 8 to 10 hours. About 20 minutes before done, add diced tomatoes and sour cream.