Hungarian Pot Roast
By: Anonymous
Published: Saturday, December 5, 2009 - 12:58am

Ingredients




1 Lean, (3-4 lb) chuck or rump roast
1 1/2 teaspoons Paprika
2 teaspoons Salt
1/4 teaspoon Pepper
2 tablespoons 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) Hunt's tomato sauce with Mushrooms
1 Clove garlic, minced
1/2 teaspoon Onion salt
1 cup Sour cream (optional)

Preparation

1 And Jars" 2 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 Hunt's 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.