Instructions: In a slow cooker, combine the potatoes, onions, carrots, and lima beans; mix well. In a large bowl, combine the meat, tomatoes, broth, garlic, paprika, and salt; place over the vegetables in the slow cooker. Cover and cook on the Low setting for 8 to 10 hours, or until meat is fork-tender. Stir in the potato flakes until well mixed and the stew has thickened. Just before serving, stir in the sour cream.

NOTE: Although this is a hearty meal by itself, serving it over warm buttered egg noodles creates a real Hungarian delight!

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