Braised Hungarian Pot Roast

1. 1

   Heat olive oil in Dutch Oven. While oil is heating, dust the meat with flour and brown on both sides.

2. 2

   Remove meat from pot and saute onions (don't forget to scrape bottom of pot while browning onions)

3. 3

   After onions are lite brown, add 2 cups water and again scrape everything loose from bottom of pot.

4. 4

   Now add paprika, salt, prunes, tomatoes and incorporate into liquid.

5. 5

   Return meat to pot and add remaining 1 cup of water. Cover pot with lid or aluminum foil and put into 325 degree oven for 3-1/2 to 4 hours. I usually check on the dish a couple of times during braising. At the end of braising time, meat should be fork tender.

6. 6

   Remove pot and put in carrots and then potatoes - using a spoon, pour some liquid over everything. Again, cover with lid or foil, but leave a slight opening for steam to escape and gravy to get a little thicker. Braise for another hour. Everything should be done - check for additional seasoning and doneness.

7. 7

   Serving suggestion - using large platter, place meat in center surrounding it with carrots and potatoes and of course top everything with the gravy. Put extra gravy in a small bowl if someone wants more. I usually want more gravy for my potatoes - I mash them up with my fork and pour gravy on top.

No additional tips available.