 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
|
From Pillsbury Doughboy Slow Cooker Recipies (2003). Ingredients:
2 lbs lean boneless chuck roast, cut into 3/4 inch pieces |
2 cups carrots, fresh baby |
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 |
1/4 teaspoon pepper |
1/2 cup chili sauce |
14 ounces beef broth |
2 cups fresh mushrooms, sliced |
16 ounces wide egg noodles, uncooked (10 cups) |
8 ounces sour cream |
2 tablespoons fresh parsley, chopped |
Directions:
1. In 3 1/2 to 4- quart 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.
2. Cover; cook on low setting for 7 to 8 hours.
3. Allow 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 the package. Drain.
4. At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.
|
|