Slow-Cooked Hungarian Stew - PCOS-Friendly Recipe

Servings: 8

Lunch

This Slow-Cooked Hungarian Stew is a 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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Frequently Asked Questions

Is Slow-Cooked Hungarian Stew good for PCOS?

Yes, this Slow-Cooked Hungarian Stew recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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