Hungarian Stew

FOODISTA
15Ingredients
60Minutes
620Calories

Ingredients

US|METRIC
  • 2 pounds boneless beef chuck roast (cut ¾" cubes)
  • 2 cups baby carrots (fresh)
  • 1 onions (medium, sliced)
  • 1 green bell pepper, sliced (medium)
  • 1 cup all-purpose flour
  • 3 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 cup chili sauce
  • 1 can beef broth (14 ½ oz)
  • 2 cups sliced mushrooms (fresh)
  • 1 wide egg noodles (16 oz cooked, drained)
  • 8 ounces sour cream
  • 2 tablespoons fresh parsley (chopped)
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    Directions

    1. 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 for 7 to 8 hours or until beef is tender.
    2. Add mushrooms; mix well. Cover, cook an additional 20 to 30 minutes or until mushrooms are tender. Stir sour cream into stew until well mixed.
    3. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.
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    NutritionView More

    620Calories
    Sodium44% DV1060mg
    Fat43% DV28g
    Protein63% DV32g
    Carbs18% DV55g
    Fiber24% DV6g
    Calories620Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol125mg42%
    Sodium1060mg44%
    Potassium850mg24%
    Protein32g63%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A110%
    Vitamin C35%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.