Lean stew meat is most tender and flavorful when simmered slowly, so let this stew cook while you enjoy some time with your family.
More From Oxmoor House
- Calories: 286
- Calories from fat: 25%
- Fat: 7.8g
- Saturated fat: 2.5g
- Protein: 18.4g
- Carbohydrate: 35.9g
- Fiber: 3.5g
- Cholesterol: 68mg
- Iron: 3.8mg
- Sodium: 276mg
- Calcium: 43mg
- 2 tablespoons hot Hungarian paprika
- 1 teaspoon olive oil
- 1 pound extralean beef stew meat (beef round chunks)
- 1 (8-ounce) package presliced mushrooms
- 2 cups diced green bell pepper
- 1 cup diced onion
- 1/2 cup dry red wine or less-sodium beef broth
- 1 (8-ounce) can no salt-added tomato sauce
- 1/2 teaspoon salt
- 1 (14-ounce) can less-sodium beef broth
- 1/4 cup water
- 2 tablespoons all-purpose flour
- 12 ounces uncooked wide egg noodles
- 3 tablespoons reduced-fat sour cream
- 1. Place paprika in a large nonstick skillet over medium-high heat; cook 2 minutes or until fragrant, stirring constantly. Remove from pan, and set aside.
- 2. Heat oil in same pan over medium-high heat. Add beef; cook 3 minutes or until browned, stirring occasionally. Add mushrooms, bell pepper, and onion; sauté 4 minutes. Add toasted paprika, red wine, tomato sauce, and salt. Reduce heat to medium, and cook 6 minutes, stirring frequently.
- 3. Combine beef broth, water, and flour, stirring with a whisk until smooth. Reduce heat to medium-low. Add flour mixture to pan; cover and cook 1 hour and 30 minutes or until slightly thick and beef is tender, stirring occasionally.
- 4. About 15 minutes before beef mixture is done, cook pasta according to package directions, omitting salt and fat. Stir sour cream into beef mixture. Serve beef mixture over hot pasta.
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