Recipe

Hungarian Pot Roast Recipe

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Ingredients

4 lbs outside round roast .
2 c onions, sliced .
1 (15 oz) can tomato sauce .
1 1/2 tsps worcestershire sauce .
1 c water .
1 1/2 tsps dry mustard .
1 1/2 tsps salt .
1/4 c vinegar .
1 tbsp spanish paprika .
1/4 c packed brown sugar .
2 tbsps oil

Directions

Step #1 Brown all sides of roast in the oil in a dutch oven.
Step #2 Remove meat & stir onions until just starting to brown.
Step #3 Pour in 1/4 c of water or white wine to deglaze the pan.
Step #4 Add all the other ingredients.
Step #5 Note: I specified Spanish paprika because it is less hot.
Step #6 If you use Hungarian paprika use half the amount.
Step #7 Place roast back in dutch oven & spoon some of the sauce over it.
Step #8 Simmer at low heat, turning every half hr for about 4 hrs.
Step #9 Serve with cooked noodles.
Step #10 If you use steak or short ribs, cut time to 2 hrs.
Step #11 If you use regular short ribs, make it the day before & put in fridge.
Step #12 Next day, take all the fat off the top & reheat.
Enjoy the Hungarian Pot Roast recipe

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Main Dish / Eggs Dairy

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