Hungarian Pot Roast

Name: Hungarian Pot Roast
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

14 ingredients

9 steps

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

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.