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Hungarian Stew

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    Source: www.healthyhomerecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 lbs boneless beef chuck roast cut 3/4 inch cubes

    2. 2 C. fresh baby carrots

    3. 1 medium onion sliced

    4. 1 medium green bell pepper sliced

    5. 1/3 C. all purpose flour

    6. 3 tsp. paprika

    7. 1/2 tsp. salt

    8. 1/2 tsp. dried thyme leaves

    9. 1/4 tsp. freshly ground black pepper

    10. 1/2 C. chili sauce

    11. 1 can beef broth-

    12. 14 1/2 oz.

    13. 2 C. fresh sliced mushrooms

    14. package wide egg noodles -16

    15. 8 oz. sour cream

    16. 2 Tbsp. chopped fresh parsley

    Instructions Jump to Ingredients ↑

    1. In 3 1/2 to 4 quart crock pot , 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. Cover, cook on low for 7 to 8 hours or until beef is tender. Add mushrooms, mix well. Cover, cook an additional 20 to 30 minutes or until mushrooms are tender. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew, sprinkle with parsley.

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