Ingredients needed:
* 2 lb lean boneless beef chuck roast, cut into 1/4 inch pieces
* 2 cups of ready to eat baby carrots
* 1 medium onion, sliced (1/2 cup)
* 1 medium green bell pepper, sliced
* 1/3 cup of all-purpose flour
* 3 teaspoons of paprika
* 1/2 teaspoon of salt
* 1/2 teaspoon of dried thyme leaves
* 1/4 teaspoon of pepper
* 1/2 cup of chili sauce
* 1 can of beef broth
* 2 cups of sliced fresh mushrooms
* 1 bag of uncooked wide egg noodles
* 1 container of sour cream
* 2 tablespoons of chopped fresh parsley
Preparation steps:
* In crockpot, mix beef, carrots, onion and bell pepper. Add flour, paprika, salt, thyme and pepper; toss to coat. Stir in chili sauce and broth.
* Cover and cook on low for 7 to 8 hours.
* Stir mushrooms into stew. Cover; cook on low for 30 minutes longer 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 bowls. Top with stew. Sprinkle with parsley.
Enjoy
I just wanted to let you know that this is my family's favorite meal. I make a couple of very small tweaks, just omit the onion and serve with pierogi instead of egg noodles. We eat this all the time, and they still beg for it after nearly 3 years!
ReplyDeleteI just wanted to let you know that this is my family's favorite meal. I make a couple of very small tweaks, just omit the onion and serve with pierogi instead of egg noodles. We eat this all the time, and they still beg for it after nearly 3 years!
ReplyDelete