Recipe for Slow-Cooked Hungarian Stew 
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Yield:
8
Ingredients:
Amount Ingredient
1 x 2-pound lean boneless beef chuck roast cut into 3/4-inch pieces
2 cup fresh baby carrots
1 med onion sliced
1 med green bell pepper sliced
1/3 cup Pillsbury BEST All Purpose Flour
3 tsp paprika
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1/2 cup chili sauce
1 x 14 1/2-ounce can ready-to-serve beef broth
2 cup sliced fresh mushrooms
1 x 16-ounce package uncooked wide egg noodles (10 cups)
1 x 8-ounce container sour cream
Instructions:
Instructions: In 3 1/2 to 4-quart Crock-Pot 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.

8 servings

SERVING SIZE: 1/8 of Recipe
Sugars 9 g

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