Hungarian Pot Roast Recipe

Name: Hungarian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chuck roast or 3 lbs rump roast; 1 tablespoon paprika; 2 teaspoons salt; 1/4 teaspoon pepper; 2 tablespoons vegetable oil; 1/2 cup water; 1 bay leaf; 1 (4 ounce) can sliced mushrooms, drained; 8 -10 onions, small white; 8 small carrots, cut or whole; 2 tablespoons parsley, minced; 2 (8 ounce) cans tomato sauce; 1 cup sour cream; cooked small noodles or boiled potatoes

Servings: persons

3 lbs chuck roast or 3 lbs rump roast
1 tablespoon paprika
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1/2 cup water
1 bay leaf
1 (4 ounce) can sliced mushrooms, drained
8 -10 onions, small white
8 small carrots, cut or whole
2 tablespoons parsley, minced
2 (8 ounce) cans tomato sauce
1 cup sour cream
cooked small noodles or boiled potatoes

1
Trim excess fat from meat.
2
Sprinkle meat with paprika, salt and pepper.
3
Brown meat in hot oil in a dutch oven or large pan.
4
Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
5
Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
6
Cover and simmer 60 minutes, or until vegetables are done.
7
Add parsley.
8
Just before serving, remove from heat and gradually stir in sour cream.
9
Serve with cooked small noodles or boiled potatoes.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs chuck roast or 3 lbs rump roast, 1 tablespoon paprika, 2 teaspoons salt, 1/4 teaspoon pepper, and more.

Yes, Hungarian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Pot Roast

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