Paprika Spiced Pot Roast With Sour Cream Gravy Recipes

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
• Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
• Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
• Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
• Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
• Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

CHICKEN PAPRIKA IN SOUR CREAM GRAVY IN AN INSTANT POT RECIPE - (4.4/5)

Steps:

• Add butter to Instant Pot, turn to saute' until hot. Mix flour, salt, pepper and paprika on a plate. Dip chicken breasts in seasoned flour, coating well. Add chicken to cooker, lightly browning on both sides. Using tongs, remove chicken from pot. Add onion and cook/stir until translucent; add garlic and cook for 1 minute. Return chicken to pot and pour chicken broth to cover. Lock lid, set to high, and cook 8 minutes. Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid. Use tongs to set aside chicken breasts. Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering. Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste. Pour some sauce over chicken and serve topped with parsley and a pinch of paprika. Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 tablespoon flour, salt, and pepper together in a shallow bowl. Coat entire beef roast with flour mixture.
• Heat olive oil in a large pot over medium heat; cook beef roast in the hot oil until browned on all sides, about 5 minutes. Add 1/4 cup water, vinegar, and 1 teaspoon dill to the pot. Cover pot and simmer until pot roast is tender, about 2 hours.
• Arrange potatoes and carrots around roast; cover pot and cook until potatoes are tender, about 40 minutes. Add zucchini to roast mixture; cook until zucchini is tender, about 20 minutes.
• Transfer roast and vegetables to a warm serving platter; cover loosely with aluminum foil. Pour the remaining drippings into a bowl.
• Whisk 1 tablespoon drippings and 1 tablespoon flour together in the same pot; cook and stir over low heat until smooth and bubbly, 1 to 2 minutes. Remove pot from heat. Pour remaining drippings into a measuring cup, adding enough water for total liquid to equal 1 cup.
• Return pot to stove and stir drippings-water mixture into flour mixture; bring to a boil and cook gravy for 1 minute. Remove pot from heat and season gravy with salt and pepper. Stir sour cream and 1 teaspoon dill into gravy until smooth. Heat gravy over low heat until warmed, 2 to 3 minutes; serve alongside roast and vegetables.

HUNGARIAN POT ROAST

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.

PAPRIKA GRAVY

Steps:

• Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
• In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
• Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
• Strain the gravy and discard the solids -- or lumps, if you have any.

PAPRIKA CHICKEN WITH SOUR CREAM GRAVY

Steps:

• Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
• Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned. Set chicken aside.
• Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream.

CHICKEN PAPRIKASH WITH SOUR CREAM

Steps:

• In slow cooker, stir together onions, 1/2 teaspoon salt, and paprika. Spread mixture evenly over bottom of insert.
• Rub garlic halves over chicken, then sprinkle chicken with pepper and remaining 1/2 teaspoon salt. In medium saucepan over moderately high heat, heat butter and oil until hot but not smoking. Add chicken pieces and brown, turning occasionally, until golden, about 6 minutes. Transfer to slow cooker (do not clean pan), layering chicken on top of onion mixture.
• In same saucepan over high heat, bring stock to simmer, scraping up browned bits from bottom of pan. Pour over chicken in slow cooker, cover, and cook on low until chicken is tender but not falling off bone, 5 to 6 hours.
• Stir sour cream into sauce. Garnish with dill and serve.