Slow Cooker Hungarian Stew

Slow Cooker Hungarian Stew

2-lb. lean boneless beef sirloin steak, cut into 1- inch pieces
2 cups fresh baby carrots
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 leaves
1/4 teaspoon pepper
1/2 cup chili sauce
1 3/4 cups Progresso® beef flavored broth (from 32-oz. carton)
16-oz. pkg. uncooked wide egg noodles
8-oz sour cream
2 tablespoons chopped fresh parsley

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 setting for 7 to 8 hours or until beef is tender.

Meanwhile, cook noodles to desired doneness as directed on package. Drain. Stir sour cream into stew until well mixed. To serve, spoon noodles into shallow bowls. Top with stew; sprinkle with parsley.

John liked this but I didn't care for it....too sweet in my opinion! From Pillsbury.