Hungarian Pot Roast, Mom

Hungarian Pot Roast, Mom

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Megan Stewart


Pot roast has a different cooking style, Mom did hers on the stove top!


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Stove Top


  • 4 lb
    lean chuck or rump roast
  • 1 Tbsp
  • 2 tsp
  • 1/4 tsp
  • 2 Tbsp
  • 1/2 c
  • 1
    bay leaf
  • 4 oz
    sliced mushrooms, canned
  • 10 small
    whole white onions (see note)
  • 8 small
  • 16 oz
    hunt's tomato sauce
  • 2 Tbsp
    celery leaves (see note)
  • 1 c
    sour cream

How to Make Hungarian Pot Roast, Mom


  1. Trim fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil. Add water and bay leaf. Place vegetables around meat. Cover with sauce, cover and simmer 60 min or until vegetables are done. Add celery leaves. Just before serving, remove from heat and gradually stir in sour cream. serve with cooked noodles.
  2. NOTE: you can use 4 large onions and quarter them instead of the small whole onions, and can use parsley instead of celery leaves.

Printable Recipe Card

About Hungarian Pot Roast, Mom

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Hungarian

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