A rich and flavorful Hungarian-inspired beef stew, perfect for a comforting meal.
Chop the onion and garlic finely.
Use a sharp knife to make chopping easier and more precise.
Place the beef cubes, onion, and garlic into the crock-pot.
Layer the ingredients evenly for consistent cooking.
Sprinkle the paprika and thyme over the beef mixture and stir to coat evenly.
Mix thoroughly to ensure the spices are evenly distributed.
Add the diced tomatoes and bay leaf to the crock-pot and mix well.
Ensure the bay leaf is submerged for optimal flavor infusion.
Cover the crock-pot and cook on low for 7-9 hours.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Stir in the sour cream 30 minutes before serving.
Temper the sour cream by mixing it with a bit of the hot stew liquid before adding it to prevent curdling.
Cook the egg noodles according to package instructions.
Add a pinch of salt to the boiling water for enhanced noodle flavor.
Serve the stew over the cooked egg noodles.
Garnish with fresh parsley for a touch of color and freshness.
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