hungarian pot roast, mom

Name: Hungarian Pot Roast, Mom
Yield: 6
Cuisine: Hungarian
Ingredients: 4 pound(s) lean chuck or rump roast; 1 tablespoon(s) paprika; 2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 tablespoon(s) oil; 1/2 cup(s) water; 1 - bay leaf; 4 ounce(s) sliced mushrooms, canned; 10 small whole white onions (see note); 8 small carrots; 16 ounce(s) hunt's tomato sauce; 2 tablespoon(s) celery leaves (see note); 1 cup(s) sour cream

6 Pinches

Megan Stewart

Middletown, OH

Updated on Jun 22, 2018

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

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cook time

method Stove Top

yield 6 serving(s)

Ingredients

4 pounds lean chuck or rump roast
1 tablespoon paprika
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons oil
1/2 cup water
1 - bay leaf
4 ounces sliced mushrooms, canned
10 small whole white onions (see note)
8 small carrots
16 ounces hunt's tomato sauce
2 tablespoons celery leaves (see note)
1 cup sour cream

How To Make hungarian pot roast, mom

Step 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.

Step 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.
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