Slow-Cooked Hungarian Stew

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

  • prep time 40 min
  • total time 8 hr 45 min
  • ingredients 15
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/8 of Recipe
    Calories
    480
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    4g
    4%
      Sugars
    9g
    9%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    180%;
    Vitamin C
    20%;
    Calcium
    8%;
    Iron
    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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