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
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• 1/2 tsp. onion salt
• 2 Tbsp. minced parsley
• 1 cup sour cream (optional)

Directions:

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