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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 mixture over the beef. Top with tomatoes, broth, onions, carrots and red peppers. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
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 setting. In a small bowl, whisk together water and cornstarch. Stir cornstarch mixture into mixture in cooker. Cover and cook for 30 minutes more. Stir in sour cream, season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain. Toss with butter. Serve meat mixture over noodles. Sprinkle with parsley.