Best Paprika Spiced Pot Roast With Sour Cream Gravy 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.

PAPRIKA GRAVY

Steps:

• Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
• In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
• Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
• Strain the gravy and discard the solids -- or lumps, if you have any.

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.

BEEF POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
• Rub generously over all sides of roast and then coat same with flour.
• On med-high in a large dutch oven, heat oil and brown roast on all sides.
• In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
• Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
• One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
• Serve with delicious sour cream gravy.
• SOUR CREAM GRAVY.
• Please meat and veggies on warm platter.
• Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
• Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
• Once all liquid is added, bring to a boil for one minute.
• Lower heat, Season with S&P to taste.
• Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• Gravy yields 2 cups.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• 1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
• 2. Melt shortening in large skillet or dutch oven; brown meat.
• 3. Add water and vinegar. Sprinkle dill weed over meat.
• 4. Cover tightly and simmer about 3 hours or until meat is tender.
• 5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
• 6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
• 7. Serve with sour cream gravy.
• 8. Sour Cream Gravy: Place meat and vegetables on warm platter.
• 9. Pour drippings from pan into bowl, leaving brown particles in pan.
• 10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
• 11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
• 12. Measure drippings and add water to measure 1 cup liquid.
• 13. Stir in flour mixture. Heat to boiling, stirring constantly.
• 14. Boil and stir one minute. Season with salt and pepper.
• 15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.