INGREDIENTS
1
beef rump roast
3
Carrots, large
1/3 cup
Italian (flat-leaf) parsley
3
Onions, halved and cut into 1/2-inch slices, medium
1
jar Sweet peppers, roasted red
1 14 1/2 ounce can
Tomatoes
1 14 1/2 ounce can
Beef broth
4 oz
Noodles, dried medium
1
Black pepper, Ground
2 tbsp
Cornstarch
2 tbsp
Paprika
1/2 tsp
Paprika, smoked
1
Salt
1/4 cup
Butter
1
carton Sour cream
1/4 cup
Water