Hungarian Pot Roast

(from kjones28’s recipe box)

Source: Pick N save

Categories: Main Dish, Meat

Ingredients

  • 4 lb chuck or rump roast
  • 1 T. paprika
  • 2 t. salt
  • 1/4 t. pepper
  • 2 T oil
  • 1/2 c. water
  • 1 bay leaf
  • 1 4oz sliced mushrooms
  • 4 lrg onions, quartered
  • 8 small carrots
  • 2 8oz cans tomato sauce
  • 2 T. minced parsley
  • 1 c. sour cream

Directions

  1. Trim excess fat.

  2. Sprinke roast w/ paprika, S&P and brown in hot oil in Dutch oven.

  3. Add water and bay leaf and cover.

  4. Simmer for 1 hour and 30 mins – 2 hours, or until roast is tender.

  5. Drain the mushrooms and add to dutch oven.

  6. Add the onions, carrots and tom sauce and cover.

  7. Simmer for 1 hour until veggies are tender.

  8. Add parsley and remove from heat.

  9. Stir in sour cream slowly and serve w/ cooked noodles.

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