Hungarian Stew

Recipe courtesy of 3Guys&AMomma

1 2-lb. lean boneless beef chuck roast, cut into 3/4-inch
pieces
2 c. fresh baby carrots
1 medium onion, sliced
1 medium green bell pepper, sliced
1/3 c. all-purpose flour
3 t. paprika
1/2 t. salt
1/2 t. dried thyme leaves
1/4 t. pepper
1/2 c. chili sauce
1 14-oz. can beef broth
2 c. sliced fresh mushrooms
1 16 oz. pkg. (10 c.) uncooked wide egg noodles
1 8 oz. container sour cream
2 T. chopped fresh parsley


In 31/2- to 4-qt.slow cooker, combine beef, carrots, onion and bell
pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Add
chili sauce and broth; mix well.

Cover; cook on low setting for 7 to 8 hours.

About 35 minutes before serving, stir mushrooms into stew. Cover;
cook on low setting an additional 20 to 30 minutes or until
mushrooms are tender. Meanwhile, cook noodles to desired
doneness as directed on package. Drain.

At serving time, stir sour cream into stew until well mixed. Spoon
noodles into individual shallow bowls. Top each with stew. Sprinkle
with parsley.