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Hungarian Stew

  • 8servings

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Source: www.cookingindex.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 908g / 32oz Boneless beef chuck roast - cut 3/4" cubes

  2. 2 cups 220g / 7.8oz Fresh baby carrots

  3. 1 cup 62g / 2 1/5oz Onion - sliced (medium)

  4. 1 cup 237ml Green bell pepper - sliced (medium)

  5. 1/3 cup 20g / 0.7oz All-purpose flour

  6. 3 teaspoons 15ml Paprika

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/2 teaspoon 2 1/2ml Dried thyme leaves

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. 1/2 cup 118ml Chili sauce

  11. 1 Beef broth - (14 1/2 oz)

  12. 2 cups 474ml Fresh sliced mushrooms

  13. 1 Wide egg noodles - (16 oz) - cooked, drained

  14. 8 oz 227g Sour cream

  15. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In 3 1/2 to 4 quart slow cooker, 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.

  2. 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.

  3. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

  4. This recipe yields 8 servings.

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