Be gone all day, and still pull off a homemade stew for dinner.
Slow-Cooked Hungarian Stew
- Prep Time 40 min
- Total 8 hr 45 min
- Ingredients 15
- Servings 8
Ingredients
- 1 (2-lb.) 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 3/4 cups Progresso™ beef flavored broth (from 32-oz. carton)
- 2 cups sliced fresh mushrooms
- 1 (16-oz.) pkg. (10 cups) uncooked wide egg noodles
- 1 (8-oz.) container sour cream
- 2 tablespoons chopped fresh parsley
Make With
Progresso Broth
Instructions
-
Step1In 3 1/2 to 4-quart 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.
-
Step2Cover; cook on low setting for 7 to 8 hours or until beef is tender.
-
Step3Add mushrooms; mix well. Cover; cook an additional 20 to 30 minutes or until mushrooms are tender.
-
Step4Meanwhile, cook noodles to desired doneness as directed on package. Drain.
-
Step5Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.
Nutrition
480
Calories
14g
Total Fat
32g
Protein
56g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 480
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 130mg
- 43%
- Sodium
- 610mg
- 25%
- Total Carbohydrate
- 56g
- 19%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 9g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 180%
- 180%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 35%
- 35%
Exchanges:
3 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat;Tips from the
Pillsbury Kitchens
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