Hungarian Stew

Total Time: 8 hrs 45 mins Preparation Time: 15 mins Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 8
• 2 lbs lean boneless chuck roast, cut into 3/4 inch pieces
• 2 cups carrots, fresh baby
• 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
• 1/4 teaspoon pepper
• 1/2 cup chili sauce
• 14 ounces beef broth
• 2 cups fresh mushrooms, sliced
• 16 ounces wide egg noodles, uncooked (10 cups)
• 8 ounces sour cream
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in 3 1/2 to 4- quart cooker, combine beef, carrots, onion and bell pepper. add flour, paprika, salt, thyme and pepper; toss to coat. add chili sauce and broth; mix well.
• 2 cover; cook on low setting for 7 to 8 hours.
• 3 allow 35 minutes before serving, stir mushrooms into stew. cover; cook on low setting an additional 20 to 30 minutes or until mushrooms are tender. meanwhile, cook noodles to desired doneness as directed on the package. drain.
• 4 at serving time, stir sour cram into stew until well mixed. spoon noodles into individual shallow bowls. top each with stew. sprinkle with parsley.