Oxtail Soup Paprikash


1 oxtail (about 2 lbs.), cut in pieces
1/4 c. flour
Salt and pepper
2 T. fat
2 qts. hot water
2 green bell peppers, seeded and cut into thin strips
4 onions, peeled and thinly sliced
2 cloves garlic, finely minced
1 T. paprika
Fresh ground pepper
1 pint sour cream

Dredge oxtail pieces in flour mixed with salt and pepper. Brown thoroughly in hot fat. Transfer meat to crockpot. Add part of the water to skillet and stir while heating to release all the meaty particles. Add remainig ingredients, except sour cream, to crockpot; add liquid from skillet and remaining water. cover and cook on LOW 8 to 10 hours, or until meat is tender. Serve soup with sour cream in separate bowl.

This sounds yummy. Can’t wait to try it.