Hungarian Pot Roast With Sour Cream And Paprika Gravy Crockpot Recipes

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HUNGARIAN POT ROAST



Hungarian Pot Roast image

I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.

Provided by Imagenie

Categories     One Dish Meal

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 543.9, Fat 26.5, SaturatedFat 11.3, Cholesterol 169.6, Sodium 1443.7, Carbohydrate 27.4, Fiber 6.2, Sugar 14.5, Protein 52.8

SLOW-COOKER HUNGARIAN BEEF POT ROAST



Slow-Cooker Hungarian Beef Pot Roast image

Come home to this spicy slow cooked beef roast that's served over noodles - perfect for a Hungarian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 12

1 (3-lb.) boneless beef chuck roast, trimmed
1 medium onion, sliced
1 medium green bell pepper, sliced
1/2 cup beef broth
1/2 cup chili sauce
3 teaspoons paprika
1/2 teaspoon garlic-pepper blend
1/2 teaspoon salt
1/4 teaspoon caraway seed
12 oz. (6 cups) uncooked medium egg noodles
1 (8-oz.) container sour cream
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 740, Carbohydrate 48 g, Cholesterol 215 mg, Fat 3, Fiber 2 g, Protein 56 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 9 g

PAPRIKA SPICED POT ROAST WITH SOUR CREAM GRAVY



Paprika Spiced Pot Roast with Sour Cream Gravy image

My grandmothers were both from Hungary and were excellent cooks. They taught me that the secret to making true Hungarian dishes is using a lot of onions and LOTS of sweet Hungarian paprika. This recipe is very flavorful and filled with lots of onions, roasted peppers and mushrooms. When the beef is all eaten, this sauce is so good that my family asks me to serve any leftover sauce and vegetables with noodles (they actually never even miss the beef :) * I took the photo of the dish before I stirred in the sour cream, so that you could see the vegetables clearly..

Provided by nadine mesch @motherchic

Categories     Beef

Number Of Ingredients 13

8 tablespoon(s) hungarian sweet paprika
1 teaspoon(s) black pepper
3 pound(s) sirloin beef tip roast
1 tablespoon(s) olive oil
4 large onions, sliced
1 tablespoon(s) butter
3 clove(s) garlic, minced
2 cup(s) sliced fresh mushrooms
12 ounce(s) jar roasted red bell peppers, drained
15 1/2 ounce(s) can diced tomatoes
2 cup(s) beef stock
1/2 cup(s) dry red wine
2 cup(s) sour cream

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.

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