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Hungarian Paprika Stew Recipe

  • 8servings
  • 360minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 pounds boneless beef chuck roast cut into 1/2" -

  2. 3/4" pieces

  3. 1 small pkg baby carrots (cut in half)

  4. 3 large red peppers sliced

  5. 2 large onions sliced thin

  6. 2 (8 0z) pkg sliced mushrooms

  7. 2/3 cup flour

  8. 3 tbsp sweet paprika

  9. 3 tbsp hot or smoke paprika

  10. 1 tsp salt

  11. 1 tsp thyme

  12. 1 tsp pepper

  13. 1 cup chili or seafood Sauce (yes, seafood sauce)

  14. 1 (32 oz) beef broth

  15. 1/2 cup red wine

  16. 1 pkg of dry onion mix

  17. 1 (8 oz) sour cream

  18. Wide noodles

Instructions Jump to Ingredients ↑

  1. In 6-8 quart slow cook, put beef, carrots, onion & red pepper

  2. Add flour, paprikas, salt, thyme and pepper, toss to cover meat & vegetables well

  3. In bowl, add chili sauce, broth, wine and mix well

  4. Pour over mixture in cooker

  5. Cover and cook on high for 4 hours till hot and bubbly

  6. Lower temp to low and continue cooking for another 2-3 hours till meat is tender and veggies are cooked

  7. In the 6th hour, Add mushrooms and continue cooking

  8. Half hour before serving add sour cream on low and mix throughly

  9. Cook noodles and drain well

  10. Serve stew over hot noodles

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