Hungarian Stew

Name: Hungarian Stew
Ingredients: 2 lbs lean boneless chuck roast, cut into 3/4 inch pieces; 2 cups carrots, fresh baby; 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; 1/4 teaspoon pepper; 1/2 cup chili sauce; 14 ounces beef broth; 2 cups fresh mushrooms, sliced; 16 ounces wide egg noodles, uncooked (10 cups); 8 ounces sour cream; 2 tablespoons fresh parsley, chopped

15 ingredients

4 steps

Ingredients

2 lbs lean boneless chuck roast, cut into 3/4 inch pieces
2 cups carrots, fresh baby
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
1/4 teaspoon pepper
1/2 cup chili sauce
14 ounces beef broth
2 cups fresh mushrooms, sliced
16 ounces wide egg noodles, uncooked (10 cups)
8 ounces sour cream
2 tablespoons fresh parsley, chopped

Directions

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

Cover; cook on low setting for 7 to 8 hours.
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

At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.