Slow-Cooked Hungarian Stew

(13)
  4 reviews
  • 40 min prep time
  • 8 hr 45 min total time
  • 15 ingredients
  • 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

  1. 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. 2 Cover; cook on low setting for 7 to 8 hours or until beef is tender.
  3. 3 Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.
  4. 4 Meanwhile, cook noodles to desired doneness as directed on package. Drain.
  5. 5 Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved