Hungarian Stew

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef chuck roast - cut 3/4" cubes
2 cups	220g / 7.8oz	Fresh baby carrots
1 cup	62g / 2.2oz	Onion - sliced (medium)
1 cup	237ml	Green bell pepper - sliced (medium)
1/3 cup	20g / 0.7oz	All-purpose flour
3 teaspoons	15ml	Paprika
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Chili sauce
1		Beef broth - (14 1/2 oz)
2 cups	474ml	Fresh sliced mushrooms
1		Wide egg noodles - (16 oz) - cooked, drained
8 oz	227g	Sour cream
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

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.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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