Hungarian Pot Roast

  • One 3 to 4 lb. lean chuck or rump roast
  • 1.5 tsp. Paprika
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. vegetable oil
  • 1/2 cup water
  • 1 bay leaf
  • 8 to 10 small whole white onions
  • 8 small carrots, pared
  • 2 8 oz cans Hunt's Tomato Sauce with mushrooms
  • 1 clove garlic, minced
  • 1/2 tsp. onion salt
  • 2 Tbsp. minced parsley
  • 1 cup sour cream (optional)


Trim excess fat from meat. Sprinkle with paprika, salt and pepper. Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim off fat. Place onions and carrots around meat. Add Hunt's Sauce, garlic and onion salt. Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. Add parsley. Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.

By Anna


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