Hungarian Pot Roast

In the winter, a hearty meal can be so comforting. This pot roast recipe is no exception. Although it does take some time to prepare, it is worth it. I think the paprika, caraway seeds, and sour cream make this particular pot roast Hungarian. The flavors are delicious and comforting on a cold winter day. Better still, there will be leftovers that will make all the work for this meal worthwhile.

When I made this pot roast, I made bread to go with it. But next time I might try some egg noodles to mix in with the gravy. And despite some lumps, this gravy was delicious. So when you have some time to prepare a filling meal, give this pot roast recipe a try.

Hungarian Pot Roast 

• 5-6 pound roast (chuck, rump, round)
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. oil
• 1 cup chopped onion
• 1 1/2 Tbsp. paprika
• 1/2 cup water
• 1 can (10 1/2 oz.) condensed beef bouillon
• 1 bay leaf
• 1 tsp. caraway seeds
• 1/2 cup water
• 3 Tbsp. flour
• 1 cup sour cream

Trim any excess fat from meat. Sprinkle meat with salt and pepper. Heat oil in Dutch oven or heavy kettle over medium heat. Add meat. Brown well on all sides, turning just as it browns (about 15-20 minutes). Remove meat from pan; set aside. Saute onion in fat remaining in pan for five minutes or until golden. Sprinkle onion with paprika. Cook one minute. Return meat to pan. Add 1/2 cup water, bouillon, bay leaf, and caraway seeds. Cover pan. Bring to boiling. Reduce heat to low so liquid just simmers--there will be only occasional small bubbles. Simmer, turning meat occasionally, about four hours or until meat is tender. Remove meat to heated platter to keep warm. Remove and discard bay leaf. Skim fat. Blend 1/2 cup water with flour in small bowl until smooth paste is formed. Stir into pan. Cook on medium heat stirring constantly until thick and bubbly. Lower heat. Stir in sour cream gradually. Heat but do not allow sour cream to curdle. Slice meat and serve with gravy. Enjoy!