Hungarian Pot Roast

READY IN: 3hrs 15mins
Recipe by Imagenie

I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.

Top Review by SarasotaCook

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.

Ingredients Nutrition


  1. Trim excess fat from meat.
  2. Sprinkle meat with paprika, salt and pepper.
  3. Brown meat in hot oil in a dutch oven or large pan.
  4. Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
  5. Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
  6. Cover and simmer 60 minutes, or until vegetables are done.
  7. Add parsley.
  8. Just before serving, remove from heat and gradually stir in sour cream.
  9. Serve with cooked small noodles or boiled potatoes.

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