Hungarian Pot Roast
1 (3 to 4 pound) lean chuck or rump roast
1 1/2 teaspoons paprika
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
1/2 cup water
1 bay leaf
8 to 10 small whole white onions
8 small carrots, pared
2 (8 ounce) cans Hunts Tomato Sauce with Mushrooms
1 clove garlic, minced
1/2 teaspoon onion salt
2 tablespoons minced parsley
1 cup sour cream, optional
Trim excess fat from 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. Skim off
fat. Place onions and carrots around meat. Add Hunt's Tomato Sauce,
garlic and onion salt. Cover; simmer 50 to 60 minutes longer until
meat and vegetables are tender. Add parsley. Just before serving,
Remove from heat and gradually stir in sour cream, if desired.
Makes 6 to 8 servings.
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