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Slow-cooked Hungarian Stew

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1/2 pound lean boneless beef chuck roast cut into
3/4-inch pieces
2 cups fresh baby carrots
1 medium onion sliced
1 medium green bell pepper sliced
1/3 cup all purpose flour
3 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 14 1/2 ounce can of beef broth
2 cups sliced fresh mushrooms
1 16 ounce package uncooked wide egg noodles
(10 cups)
1 8 ounce container sour cream
2 tablespoons chopped fresh parsley


In 3 1/2 to 4 quart crockpot 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 setting 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.

Meanwhile, cook noodles to desired doneness as

directed on package. Drain.

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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