Slow-Cooked Hungarian Stew

  • Prep 40 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
480
Calories from Fat
130
% Daily Value
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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