Hungarian Pot Roast Recipes

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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

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

LO'S HUNGARIAN POT ROAST



LO'S HUNGARIAN POT ROAST image

Categories     Soup/Stew     Beef     Dinner     Winter

Yield 4 lb

Number Of Ingredients 7

1 large Pikes Peak roast (boneless) or Rolled Rump roast
Salt and Pepper
fresh garlic 2 cloves (crushed)
Dash of Nutmeg
6 heaping tablespoons of Hungarian Paprika
1 beef boullion cube
16 oz. sour cream

Steps:

  • Choose a large Pot with a tight lid. Season your beef with salt and pepper, then brown in olive oil. Turn off heat and add 2-3 large cloves of garlic (crushed) 2 heaping tablespoons paprika, dash of nutmeg, boullion cube and water to make 2 inches in the bottom of the pan. Cover tightly and simmer for number of hours necessary till done. Turn occasionally while cooking. Remove meat to heated platter. Add sour creme gradually to hot gravy, after tasting and adding more fresh paprika (usually 1-2 tablespoons). Heat to just below biling. Serve with any kind of potato.

HUNGARIAN PORK ONE POT



Hungarian Pork One Pot image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

3 large red bell or field peppers
2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
3 to 4 tablespoons flour, plus more for dredging
3 to 4 tablespoons vegetable or olive oil
4 cloves garlic, chopped
2 large or 3 medium onions
1 or 2 fresh red Hungarian, Holland or Fresno chile peppers, chopped
3 tablespoons paprika or smoked sweet paprika
1 1/2 cups dry white wine
1 to 1 1/2 cups chicken stock
12 small potatoes, cut into wedges
1/2 cup creme fraiche or sour cream
Finely chopped fresh parsley and/or dill, to garnish

Steps:

  • Char the bell peppers over an open flame or under a hot broiler until the skins are black and papery. Place in mixing bowl and cover to cool. Wipe the skins off with paper towels, and then seed the peppers. Cut into bite-size pieces and reserve for later use.
  • Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the garlic, onions and chile peppers to the pan. Season with salt and pepper and add in the paprika. Reduce the heat a bit and cook to soften the vegetables, 5 to 6 minutes. Deglaze the pan with the wine. Add the meat and roasted peppers to the pan and stir in the stock. Cover and simmer over low flame or roast in a preheated 325 degree F oven for about 1 hour.
  • Stir in the potatoes and continue to cook until the meat and potatoes are tender, an additional 30 to 40 minutes.
  • Cool and store for a make-ahead meal. To serve, heat over medium heat, adding a little stock or water if the dish is too thick. Stir in the creme fraiche and serve in shallow bowls topped with parsley.

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