Hungarian Stew
photo by Julie Bs Hive
- Ready In:
- 8hrs 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 907.18 g lean boneless chuck roast, cut into 3/4 inch pieces
- 473.18 ml carrots, fresh baby
- 1 medium onion, sliced
- 1 medium green bell pepper, sliced
- 78.78 ml all-purpose flour
- 14.78 ml paprika
- 2.46 ml salt
- 2.46 ml dried thyme
- 1.23 ml pepper
- 118.29 ml chili sauce
- 396.89 g beef broth
- 473.18 ml fresh mushrooms, sliced
- 453.59 g wide egg noodles, uncooked (10 cups)
- 226.79 g sour cream
- 29.58 ml fresh parsley, chopped
directions
- 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.
- Cover; cook on low setting for 7 to 8 hours.
- 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.
- At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.
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Reviews
-
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