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Slow-Cooked Hungarian Stew

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Pillsbury Kitchens
Updated Jul 22, 2008
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Be gone all day, and still pull off a homemade stew for dinner.

Slow-Cooked Hungarian Stew

  • Prep Time 40 min
  • Total 8 hr 45 min
  • Ingredients 15
  • Servings 8
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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
Make With
Progresso Broth

Instructions

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

Nutrition

480 Calories
14g Total Fat
32g Protein
56g Total Carbohydrate
9g Sugars

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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