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Hungarian Pot Roast Recipe
This super flavored pot roast recipe has been on the top twenty "most wanted" lists at the Hunt-Wesson test kitchens for over 15 years
1 3 to 4 lb. lean chuck or rump roast
1.5 tsp Paprika
2 tsps salt
1/4 tsp pepper
2 Tbs veg. oil
1/2 cup water
1 bay leaf
8 to 10 small whole white onions
8 small carrots, pared
2 8oz cans Hunt's Tomato Sauce with mushrooms
1 clove garlic, minced
1/2 tsp. onion salt
2 Tbs minced parsley
1 cup sour cream (optional)
Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat. Place onions and carrots around meat. Add Hunt's Sauce, garlic and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.
Of course, I tweaked the recipe and added a quartered onion, instead of the small white ones. I used plain tomato sauce and added slice baby portobellos that I needed to use before they got rotten. I also did not use the parsley or sour cream, and I added potatoes in. I could have served it over egg noodles as well.
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