Best Hungarian Pot Roast With Sour Cream And Paprika Gravy Crockpot Recipes

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

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.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
• Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
• Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
• Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
• Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
• Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

PAPRIKA SPICED POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Spray the inside of a 3 1/2 quart crockpot with a non stick cooking spray.
• Remove any fat from the roast. Rub 3 TBSP paprika and black pepper onto the beef.
• In a large skillet, heat olive oil to a high heat. Sear beef till well browned, on all sides.
• Remove the roast from the skillet and place into the prepared crockpot.
• Add the onions and butter to the skillet. Add 5 TBSP paprika, stirring frequently. Cook until onions are nicely browned; add garlic, cook for 1 minute.
• Spoon the onion mixture onto the roast. Top with the mushrooms, roasted peppers and the tomatoes.
• Add the beef stock to the skillet, simmer and scrape any bits from the bottom of the skillet.
• Simmer until the stock is reduced by half. Pour the stock and wine over the beef.
• Cover and cook on high for 4 hours or until roast is tender.
• Remove the roast and vegetables from the crockpot. Pour liquid into a large skillet, stir and simmer until liquid is reduced by half.
• Whisk in the sour cream until smooth.
• Slice the roast and place the roast and vegetables back in the crockpot.
• Pour the sour cream gravy over the beef and keep warm until ready to serve.
• Serve with noodles or mashed potatoes.