Hungarian Stew
By: Anonymous
Published: Friday, February 12, 2010 - 2:50pm

Ingredients




2 pounds boneless beef chuck roast cut ¾" cubes
2 cups fresh baby carrots
1 medium onion sliced
1 medium green bell pepper sliced
cup all-purpose flour
3 teaspoons paprika
teaspoon salt
teaspoon dried thyme leaves
teaspoon freshly-ground black pepper
cup chili sauce
1 can beef broth - (14 ½ oz)
2 cups fresh sliced mushrooms
1 pkt wide egg noodles - (16 oz) cooked, drained
8 ounces sour cream
2 tablespoons chopped fresh parsley

Preparation

1 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 for 7 to 8 hours or until beef is tender. 2 Add mushrooms; mix well. Cover, cook an additional 20 to 30 minutes or until mushrooms are tender. Stir sour cream into stew until well mixed. 3 To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley. 4 This recipe yields 8 servings.