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Steps
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.
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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.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
480
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
30%
Cholesterol
130mg
43%
Sodium
610mg
25%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
16%
Sugars
9g
Protein
32g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
3 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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