Best Hungarian Pot Roast Recipes

HUNGARIAN POT ROAST

Steps:

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

SLOW-COOKER HUNGARIAN BEEF POT ROAST

Steps:

• If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
• In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
• Cover; cook on low setting for 7 to 8 hours.
• About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
• Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.

HUNGARIAN POT ROAST WITH SOUR CREAM AND PAPRIKA GRAVY (CROCKPOT)

Steps:

• I used a 3 1/2 quart Crockpot slow cooker to make this.
• Trim any visible fat from rump roast, then rub roast on all sides with steak seasoning. Heat 2 tsp. olive oil in heavy frying pan, add roast and brown well on all sides. (Don't rush this step., it may take 15-20 minutes to get the roast nicely browned.) When roast is well-browned, place in crockpot.
• While roast browns, peel onions and cut into slices at least 1/2 inch thick. Heat addditional 1 T olive oil in pan, then add onions and paprika and saute onions until lightly browned, turning often to brown all the onion slices. Put onions in crockpot on top of and around the roast. Add 2 cups beef stock to frying pan, scraping off any browned bits and simmering until beef stock is reduced to about 1 cup.
• While onions brown and stock reduces, drain jar of roasted red peppers, then cut into lengthwise slices about 1/2 inch thick. Put sliced peppers and canned tomatoes into crockpot, seasoning with black pepper. When stock has reduced to about 1 cup, pour over top of crockpot ingredients.
• Cook on high for about 4 hours, or until roast feels tender when pierced with a fork. When roast is tender, remove meat, let cool a few minutes, and then cut into thick slices. While meat cools enough to handle, strain liquid into frying pan (catching the vegetables) and simmer over medium high heat to reduce for gravy. Add sliced meat and vegetables back into crockpot and keep warm. When liquid has reduced by about half, whisk in sour cream. (Edit: A reader named Ned left the suggestion to add a small amount of the liquid to the sour cream and whisk together, then whisk that mixture back into the juice in the pan for easier combining without lumps. I think that sounds like a great idea.) Pour sour cream gravy back over meat and vegetables in crockpot and cook about 20-30 minutes more, or until heated through. Serve hot.

HUNGARIAN POT ROAST, MOM

Steps:

• 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.

LO'S HUNGARIAN POT ROAST

Steps:

• Choose a large Pot with a tight lid. Season your beef with salt and pepper, then brown in olive oil. Turn off heat and add 2-3 large cloves of garlic (crushed) 2 heaping tablespoons paprika, dash of nutmeg, boullion cube and water to make 2 inches in the bottom of the pan. Cover tightly and simmer for number of hours necessary till done. Turn occasionally while cooking. Remove meat to heated platter. Add sour creme gradually to hot gravy, after tasting and adding more fresh paprika (usually 1-2 tablespoons). Heat to just below biling. Serve with any kind of potato.

SLOW-COOKER HUNGARIAN BEEF POT ROAST

Steps:

• If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
• In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
• Cover; cook on low setting for 7 to 8 hours.
• About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
• Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.

LO'S HUNGARIAN POT ROAST

Steps:

• Choose a large Pot with a tight lid. Season your beef with salt and pepper, then brown in olive oil. Turn off heat and add 2-3 large cloves of garlic (crushed) 2 heaping tablespoons paprika, dash of nutmeg, boullion cube and water to make 2 inches in the bottom of the pan.
• Cover tightly and simmer for number of hours necessary till done. Turn occasionally while cooking. Remove meat to heated platter.
• Add sour creme gradually to hot gravy, after tasting and adding more fresh paprika (usually 1-2 tablespoons). Heat to just below biling. Serve with any kind of potato.