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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Slow Cooked Hungarian Stew Recipe

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This recipe for Slow Cooked Hungarian Stew is from The Phillips Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb lean boneless beef roast, cut into 3/4 inch pieces
2 cups or 1 lb fresh baby carrots
1 large onion, sliced thin
1 medium green bell pepper, sliced thin
1/3 cup all purpose flour
3 tsp paprika, 1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper, two cloves of garlic (optional)
*1/2 cup chili sauce
1-3/4 cups beef flavored broth Or that amount of water
2 cups sliced fresh mushrooms
1-16oz pkg uncooked wide egg noodles
1 8 oz low fat sour cream
2 T fresh parsley or 1 T dried parsley
*Chili Sauce, 1 cup catsup, 1/2 T onion flakes, 1/4 tsp chili powder,
1/8 tsp black pepper. The recipe calls for a l/2 cup of this.
Directions:
Directions:
In a 4 quart slow cooker, combine beef, carrots, onion and bell pepper.
In a bowl, combine flour, paprika, salt, thyme and pepper.
Add to slow cooker, and toss with beef and vegetables to coat.
Add 1/2 cup chili sauce and broth, garlic, mix well.
Cover, cook on low setting for 7 to 8 hours or until beef is tender
Add mushrooms, mix well. Cover and cook an additional 20 - 30 Minutes
or until mushrooms are tender.
Meanwhile, cook noodles to desired doneness, as directed on pkg, drain
Stir sour cream into stew until well blended.
To serve, spoon noodles into shallow bowls. Top with stew
Sprinkle with parsley.

 

 

 

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