Slow-Cooked Hungarian Stew

Be gone all day, and still pull off a homemade stew for dinner.

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Servings 8

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( 13 ) Ratings

13 Ratings

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ingredients 15
Prep Time 40 min
Total Time 8 hr 45 min

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

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Directions

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.
2 Cover; cook on low setting for 7 to 8 hours or until beef is tender.
3 Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.
4 Meanwhile, cook noodles to desired doneness as directed on package. Drain.
5 Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.