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- 1 2 1/2pound beef rump roast
- 2 tablespoons paprika
- 1/2 teaspoon smoked paprika
- 1 14 1/2ounce can diced tomatoes, undrained
- 1 14 1/2ounce can beef broth
- 3 medium onions, halved and cut into 1/2-inch slices
- 3 large carrots, coarsely chopped
- 1 12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 8 ounce carton sour cream
- Salt
- Ground black pepper
- 4 ounces dried medium noodles
- 1/4 cup butter
- 1/3 cup snipped Italian (flat-leaf) parsley
1. Trim fat from meat; cut meat into four pieces. Place meat in a 4- to 5-quart slow cooker. In a small bowl combine paprika and smoked paprika. Sprinkle paprika mixture over beef. Top with tomatoes, broth, onions, carrots, and sweet peppers.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Skim fat from cooking liquid. Stir meat back into cooker. Set cooker on high-heat setting. In a small bowl whisk together the water and cornstarch. Stir cornstarch mixture into mixture in cooker. Cover and cook for 30 minutes more. Stir in sour cream. Season to taste with salt and black pepper.
4. Meanwhile, cook noodles according to package directions; drain. Toss with butter. Serve meat mixture over noodles. Sprinkle with parsley.
- Servings Per Recipe 8,
- cal. (kcal) 523,
- Fat, total (g) 28,
- chol. (mg) 136,
- sat. fat (g) 13,
- carb. (g) 35,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 34,
- vit. A (IU) 6511,
- vit. C (mg) 93,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 101,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 590,
- Potassium (mg) 911,
- calcium (mg) 91,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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