Make and share this Hungarian Stew recipe from Food.com.
Provided by LaJuneBug
Categories Stew
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Cover; cook on low setting for 7 to 8 hours.
- 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.
- At serving time, stir sour cram into stew until well mixed. Spoon noodles into individual shallow bowls. Top each with stew. Sprinkle with parsley.
Nutrition Facts : Calories 644.6, Fat 31.9, SaturatedFat 13.6, Cholesterol 139.8, Sodium 874.5, Carbohydrate 55.1, Fiber 4.8, Sugar 5.5, Protein 33.3
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Toli Ngozo
ngozo-toli@gmail.comMeh.
Sandy Topeka
t57@gmail.comThis stew was okay. It wasn't bad, but it wasn't anything special either. I found it to be a bit bland and the vegetables were overcooked. I probably won't be making this again.
Tanjid Samir
s5@gmail.comThis was my first time making Hungarian stew and it was a success! The stew was easy to make and the ingredients were easy to find. I used chicken instead of beef and it turned out just as good. I will definitely be making this again.
Gilbert Rocha
g_rocha50@gmail.comI followed the recipe exactly and it turned out great. The stew was hearty and flavorful, and the vegetables were still a bit crisp, just how I like them. I served it with crusty bread to soak up all the delicious sauce. Definitely a keeper!
Mubashir Ullahbaloch
mubashir_ullahbaloch28@aol.comThis Hungarian stew was a delight! The flavors were rich and complex, with the paprika and caraway seeds really shining through. The beef was fork-tender and the vegetables were cooked perfectly. I served it over egg noodles, which soaked up the deli