Hungarian Stew

Photo: flickr user edbrambley

Ingredients

2 pounds boneless beef chuck roast cut ¾" cubes

2 cups fresh baby carrots

1 medium onion sliced

1 medium green bell pepper sliced

cup all-purpose flour

3 teaspoons paprika

teaspoon salt

teaspoon dried thyme leaves

teaspoon freshly-ground black pepper

cup chili sauce

1 can beef broth - (14 ½ oz)

2 cups fresh sliced mushrooms

1 pkt wide egg noodles - (16 oz) cooked, drained

8 ounces sour cream

2 tablespoons chopped fresh parsley

Preparation

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.

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.

This recipe yields 8 servings.