Paprikash

Kind of like Stroganof, I changed this recipe slightly so I could do it in a slow-cooker, since that is the only way our meat gets tender over here. Had this last night and it was yummy, if not exactly healthly.

Prep: 20 min.
Cook 6.5 hours***
Serves: 6

1-1.5 lb. beef, pork or turkey
salt and pepper
2 cups sliced mushrooms
1 chopped green bell pepper
1 med. onion, chopped
2-3 tbsp. tomato paste
2 cloves garlic, minced
1 tbsp paprika
1/2 tsp marjoram
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth (or 1 cup water and 2 tsp chicken bouillon)
8 oz. sour cream
2 tbsp. flour
1/4 cup water
3 cups hot cooked noodles (I used penne)
2 tbsp. butter
1 tbsp parsley (I used dried but fresh would be better)

1. Sprinkle meat with salt and pepper, place in slow cooker. Place mushrooms, green pepper and onions on top and around meat in slow-cooker.
2. In a small bowl, combine tomato paste, garlic, marjoram, salt, pepper, and chicken broth. Pour sauce over meat and vegetables.
3. Cook 6 hours on "low." ***My slow-cooker, like all in Asia, is weird. Its "low" setting is somewhere in between an American low and high, so adjust your cooking time according to what you'd normally use for a roast or whatever to cook till fork-tender.
4. Half an hour before serving, start cooking pasta. Remove meat from slow-cooker and shred. Before adding meat back in, stir together sour cream, flour and 1/4 cup water. Stir into sauce in slow cooker. Add shredded meat back to slow cooker, and turn temperature to "high." Cook, stirring occasionally, 30 min or till sauce is bubbly and slightly thickened.
5. Cook pasta till al dente, drain and toss with butter and parsley. Serve with meat sauce on top.