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Hungarian Pot Roast

  • 195minutes
  • 543calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1360.77 g chuck roast or 1360.77 g rump roast

  2. 14.79 ml paprika

  3. 9.85 ml salt

  4. 1 1/53 ml pepper

  5. 29 1/28 ml vegetable oil

  6. 118 1/59 ml water

  7. 1 bay leaf

  8. 113 1/39 g can sliced mushrooms, drained

  9. 8-10 onions , small white

  10. 8 small carrots , cut or whole

  11. 29 1/28 ml parsley , minced

  12. 2 (453 1/29 g) can tomato sauce

  13. 236 1/29 ml sour cream

  14. cooked small noodles or boiled potatoes

Instructions Jump to Ingredients ↑

  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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