Slow-Cooked Hungarian Stew

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    (2-lb.) lean boneless beef chuck roast, cut into 3/4- inch pieces

  • 2

    cups fresh baby carrots

  • 1

    medium onion, sliced

  • 1

    medium green bell pepper, sliced

  • 1/3

    cup all-purpose flour

  • 3

    teaspoons paprika

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon dried thyme leaves

  • 1/4

    teaspoon pepper

  • 1/2

    cup chili sauce

  • 1 3/4

    cups Progresso® beef flavored broth (from 32-oz. carton)

  • 2

    cups sliced fresh mushrooms

  • 1

    (16-oz.) pkg. (10 cups) uncooked wide egg noodles

  • 1

    (8-oz.) container sour cream

  • 2

    tablespoons chopped fresh parsley

Directions

In 3 1/2 to 4-quart slow cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss beef and vegetables to coat. Add chili sauce and broth; mix well. Cover; cook on low setting for 7 to 8 hours or until beef is tender. Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: