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

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Recipe by

Megan Stewart

@GSMegan

Middletown, OH

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

yield 6 serving(s)

method Stove Top

Ingredients For hungarian pot roast, mom

4 lb

lean chuck or rump roast
1 Tbsp

paprika
2 tsp

salt
1/4 tsp

pepper
2 Tbsp

oil
1/2 c

water
1

bay leaf
4 oz

sliced mushrooms, canned
10 sm

whole white onions (see note)
8 sm

carrots
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.
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hungarian pot roast, mom

Ingredients For hungarian pot roast, mom

How To Make hungarian pot roast, mom

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