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    You are in: Home / Recipes / Hungarian Pot Roast Recipe
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    Hungarian Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    momthecook #2's Note:

    I got this recipe from the Better Homes and Gardens 1977 Beef Cookbook. It was originally for short ribs, which I find too greasy. I have made it using 'boneless short ribs' which are really beef brisket cut into pieces, or 1" thick round steaks, cut into 2" wide pieces.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown all sides of roast in the oil in a dutch oven.
    2. 2
      Remove meat and stir onions until just starting to brown.
    3. 3
      Pour in 1/4 cup of water or white wine to deglaze the pan.
    4. 4
      Add all the other ingredients.
    5. 5
      Note: I specified Spanish paprika because it is less hot. If you use Hungarian paprika use half the amount.
    6. 6
      Place roast back in dutch oven and spoon some of the sauce over it.
    7. 7
      Simmer at low heat, turning every half hour for about 4 hours.
    8. 8
      Serve with cooked noodles.
    9. 9
      If you use steak or short ribs, cut time to 2 hours.
    10. 10
      If you use regular short ribs, make it the day before and put in fridge. Next day, take all the fat off the top and reheat.

    Browse Our Top Roast Beef Recipes

    Ratings & Reviews:

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    Nutritional Facts for Hungarian Pot Roast

    Serving Size: 1 (371 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 433.9
     
    Calories from Fat 177
    40%
    Total Fat 19.6 g
    30%
    Saturated Fat 6.8 g
    34%
    Cholesterol 140.6 mg
    46%
    Sodium 857.0 mg
    35%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 10.8 g
    43%
    Protein 47.8 g
    95%

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