Hungarian Pot Roast Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Lean, (3-4 lb) chuck or rump roast
1 1/2 tsp: Paprika,
2 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Vegetable oil,
1/2 cup: Water,
1: Bay leaf,
1: Onion, sliced
8: Carrots, peeled and sliced into 1 1/2 in. chunks
2 can: , (8 oz) Hunts tomato sauce with Mushrooms
1 Clove: garlic, minced
1/2 tsp: Onion salt,
1 cup: Sour cream {optional},
Directions:
Taken from the book, "BEST RECIPES From The Backs Of Boxes, Bottles, Cans,
And Jars"
Trim excess fat off 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. Place onions and carrots
around meat. Add Hunts tomato sauce, garlic and onion salt. Cover; simmer
50 minutes longer until meat and vegetables are tender. Just before
serving, remove from heat and gradually stir in sour cream, if desired.
Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 22, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
And Jars"
Trim excess fat off 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. Place onions and carrots
around meat. Add Hunts tomato sauce, garlic and onion salt. Cover; simmer
50 minutes longer until meat and vegetables are tender. Just before
serving, remove from heat and gradually stir in sour cream, if desired.
Posted to MM-Recipes Digest by IceTeaLuvr@aol.com on Aug 22, 1998,
converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
None