Pot Roast Paprikash
INGREDIENTS
•
2 1/2 pound beef rump roast
•
2
•
tablespoons paprika
•
1/2
•
teaspoon smoked paprika
•
1
•
14 1/2 ounce can diced tomatoes, undrained
•
1
•
14 1/2 ounce can beef broth
•
3
•
medium onions, halved and cut into 1/2-inch slices
•
3
•
large carrots, coarsely chopped
•
1
•
12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
•
1/4
•
cup water
•
2
•
tablespoons cornstarch
•
1
•
8 ounce carton sour cream
•
Salt
•
Ground black pepper
•
4
•
ounces dried medium noodles
•
1/4
•
cup butter
•
1/3
•
cup snipped Italian (flat-leaf) parsley
Comments & Reviews
Just A Pinch Sweepstakes