Recipe: Hungarian Stew (with carrots and mushrooms, crock pot)

HUNGARIAN STEW

2 pounds lean boneless beef chuck roast cut into small bite-size pieces
2 cups ready-to-eat baby-cut carrots
1 medium onion, sliced (1 1/2 cups)
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 ground black pepper
1 (14 ounce) can beef broth
1/2 cup chili sauce
ADDED AFTER 7-8 HOURS:
2 cups sliced fresh mushrooms
FOR SERVING:
1 (16 ounce) bag uncooked wide egg noodles (10 cups)
1 (8 ounce) container of sour cream
2 tablespoons chopped fresh parsley (for garnish)

In a 4 quart slow cooker, mix beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper. Toss to coat. Stir in beef brothe and chili sauce.

Cover crock pot and cook on LOW setting for 7-8 hours.

Stir mushrooms into stew. Cover and cook on LOW setting 20 to 30 minutes longer or until mushrooms are tender.

Meanwhile, cook noodles per package instructions and drain.

AT SERVING TIME:
Stir sour cream into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew and sprinkle tops with parsley.

Makes 8 servings
Source: Pillsbury Fast Slow Cooker Cookbook: 15-minute prep and your slow cooker does the rest!