Slow-cooked Hungarian Stew
1 2 pound lean boneless beef chuck roast — cut into 3/4-inch piece
2 cups fresh baby carrots
1 medium onion — sliced
1 medium green bell pepper — sliced
1/3 cup Pillsbury 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 14 1/2 ounce ready-to-serve beef broth
2 cups sliced fresh mushrooms
1 16 ounce package uncooked wide egg noodles — (10 cups)
1 8 ounce container sour cream
2 tablespoons chopped fresh parsley
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.