Hungarian Pot Roast
- Ready In:
- 3hrs 55mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 -4 lbs chuck roast
- 1⁄4 cup flour, and
- 2 tablespoons flour
- 1 tablespoon salt
- 1⁄4 teaspoon ground pepper
- 3 3 tablespoons butter or 3 tablespoons vegetable oil
- 1 garlic clove, crushed
- 1 large onion, sliced
- celery
- 1⁄2 cup beef broth
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup sour cream
- 3 tablespoons parsley, chopped
- 8 ounces wide egg noodles, cooked and drained
directions
- Mix flour, salt and pepper.
- Dredge meat in flour mixture.
- Brown meat in bacon drippings on both sides.
- Pour off excess drippings.
- Add garlic, onion, celery, broth and tomato sauce.
- Cover tightly and simmer 3 to 3-1/2 hours or until tender.
- Remove roast to a heated platter.
- Mix in the sour cream and parsley, NEVER ALLOWING IT TO BOIL.
- Surround roast with noodles and pour sour cream gravy over all.
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RECIPE SUBMITTED BY
grovinchicken
Hendersonville, 73
<p>I live in a house full of Zaar addicts.....lucky for me i'm one of the taste testers...whoo-hoo</p>