Slow-Cooked Hungarian Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Be gone all day, and still pull off a homemade stew for dinner.
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
Instructions
- In 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.
- 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.
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