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    You are in: Home / Recipes / Hungarian Stew Recipe
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    Hungarian Stew

    Hungarian Stew. Photo by Julie B's Hive

    1/1 Photo of Hungarian Stew

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 45 mins

    15 mins

    8 hrs 30 mins

    LaJuneBug's Note:

    From Pillsbury Doughboy Slow Cooker Recipies (2003).

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    Units: US | Metric


    1. 1
      In 3 1/2 to 4- quart cooker, combine beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Add chili sauce and broth; mix well.
    2. 2
      Cover; cook on low setting for 7 to 8 hours.
    3. 3
      Allow 35 minutes before serving, stir mushrooms into stew. Cover; cook on low setting an additional 20 to 30 minutes or until mushrooms are tender. Meanwhile, cook noodles to desired doneness as directed on the package. Drain.
    4. 4
      At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on March 29, 2009


      A very good stew I made stove-top having no crock pot in the house. After six hours on a very low heat the meat was fork tender and vegetables tender crisp the way we like them. Made for Spring 09 PAC.

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    • on September 10, 2007


      This was a wonderful stew to have on a dark, rainy afternoon. Very easy to put together in the crock pot and forget, until the delicious smells get your attention around dinner time. Followed directions exactly and loved it. Served with fresh bread and garden salad for a complete meal! Thank you for posting it. Reviewed for PAC-Fall07

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    Nutritional Facts for Hungarian Stew

    Serving Size: 1 (352 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 644.6
    Calories from Fat 286
    Total Fat 31.8 g
    Saturated Fat 13.6 g
    Cholesterol 139.7 mg
    Sodium 874.5 mg
    Total Carbohydrate 55.1 g
    Dietary Fiber 4.7 g
    Sugars 5.5 g
    Protein 33.3 g

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