Hungarian Pot Roast
Ready In: 3 hrs 15 mins
Serves: 6-8
Ingredients
- 3 lbs chuck roast or 3 lbs rump roast
- 1 tablespoon paprika
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1⁄2 cup water
- 1 bay leaf
- 1 (4 ounce) can sliced mushrooms, drained
- 8 -10 onions, small white
- 8 small carrots, cut or whole
- 2 tablespoons parsley, minced
- 2 (8 ounce) cans tomato sauce
- 1 cup sour cream
- cooked small noodles or boiled potatoes
Directions
- Trim excess fat from meat.
- Sprinkle meat with paprika, salt and pepper.
- Brown meat in hot oil in a dutch oven or large pan.
- Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
- Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
- Cover and simmer 60 minutes, or until vegetables are done.
- Add parsley.
- Just before serving, remove from heat and gradually stir in sour cream.
- Serve with cooked small noodles or boiled potatoes.
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