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I made this today for a lady that I cook for. I will drop it off later today. It turned out very good, of course I had to taste. I will warm it up at her place and add the sour cream there, but cooked it this am to get it nice and tender.

I used a rump roast, but went much lighter on the salt. I used about 1 teaspoon and that was plenty for me.

I also used beef broth vs water, but that didn't make much of a difference. I also used 1 can diced tomatoes and 1 sauce. But I mashed the diced a bit. I just liked a little texture. But I don't think this changed the flavor at all. I just liked the texture. Fresh mushrooms and a mix of parsnips and carrots. But again. That didn't change the overall flavor.

A bit more parsley was needed for me as was pepper. But I like seasoning, that was my opinion. Others may not feel that way. That is a personal preference

I served mine over parpadelle pasta. A crisp salad on the side makes a really nice dinner.
Thx for a very nice dish.
Kim

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SarasotaCook January 10, 2011

Thanks for this recipe. I thought this was wonderful. The fact that there's only 3 seasonings left it feeling like there was a little something that could be added but I made it as the recipe directed anyway (with the exception of fresh mushrooms and one huge yelllow onion instead of 10 small white - because I was confused to what they could be) Later on I will try some tweaking. It's a great variation on standard pot roast.<br/><br/>I definitely did see my 11 year old son lick his plate so that's always a plus as well. My only gripe with this recipe is that it doesn't give a general heat range for the 1.5-2 hours required. I had mine on really low because I was unsure and it was still pretty tough after 2 hours (using a 2lb roast) So I adjusted it a little higher to a medium low heat for the last hour and it came out perfectly.

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niakins October 10, 2013

I've made this delicious pot roast for my family twice, and the plates were licked clean both times! As another reviewer said, this is definitely the time to pull out the good paprika; I used a Smoked Sweet version. I also substituted a large yellow onion and fresh mushrooms, and I sauteed the vegetables first, since I like some color on them. Thanks for posting!

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faustina-p October 09, 2011

Everything's smothered in the gravy, which is defined by the sour cream and mild but colorful paprika. Inside is meat falling apart on the fork and flavorful mushrooms and veggies. Wonderful! Made for Pick A Chef, Fall 2009.

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Lavender Lynn October 03, 2009

I made this just the other day and it turned out great. I used fresh mushrooms instead of canned which I think made the roast turn out better. I also had to cook it a bit longer than what was stated.

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Nilotic Deva June 28, 2008

This was one fo the best flavored pot roasts I have eaten! I did this like my friends Hungarian Mom made it. She pureed the veg into the gravy (you may need some more broth to thin out) so that when her kids were young they would get more veg. It adds a lovely flavor to it. Please buy a good imported paprika for this. I used hot and it was zesty! This will be repeated often here, thank you for sharing this.

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Michelle S. April 23, 2008

Incredibly good and easy! Ended up cooking longer than recipe stated; the roast was very tender. There ended up being a little more liquid in my pan and didn't want it to be watery so decided to thicken with flour mixed in beef broth. I added the sour cream once the mixture was thickened and somewhat cooled, so it wouldn't curdle. My family loved it so I'll definitely make again.

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paminmi March 30, 2008
Hungarian Pot Roast