Hungarian Pot Roast With Sour Cream And Paprika Gravy Crockpot Recipes

Steps:

• If necessary, cut beef roast into 2 or 3 large pieces. Place beef in 3 1/2 to 4-quart slow cooker. Top with onion.
• In measuring cup, combine broth, chili sauce, paprika, garlic-pepper blend, salt and caraway seed; mix well. Pour over beef and onion.
• Cover; cook on low setting for 7 to 8 hours.
• About 20 minutes before serving, cook egg noodles to desired doneness as directed on package. Remove beef from slow cooker; cover to keep warm. Stir sour cream into liquid in slow cooker until blended. Increase heat setting to high; cover and cook an additional 5 minutes or until of desired consistency.
• Drain noodles. Cut beef across grain into slices. Serve beef with sauce mixture over noodles. Garnish each serving with tablespoon of sour cream; sprinkle with parsley.

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

Steps:

• Spray the inside of a 3 1/2 quart crockpot with a non stick cooking spray.
• Remove any fat from the roast. Rub 3 TBSP paprika and black pepper onto the beef.
• In a large skillet, heat olive oil to a high heat. Sear beef till well browned, on all sides.
• Remove the roast from the skillet and place into the prepared crockpot.
• Add the onions and butter to the skillet. Add 5 TBSP paprika, stirring frequently. Cook until onions are nicely browned; add garlic, cook for 1 minute.
• Spoon the onion mixture onto the roast. Top with the mushrooms, roasted peppers and the tomatoes.
• Add the beef stock to the skillet, simmer and scrape any bits from the bottom of the skillet.
• Simmer until the stock is reduced by half. Pour the stock and wine over the beef.
• Cover and cook on high for 4 hours or until roast is tender.
• Remove the roast and vegetables from the crockpot. Pour liquid into a large skillet, stir and simmer until liquid is reduced by half.
• Whisk in the sour cream until smooth.
• Slice the roast and place the roast and vegetables back in the crockpot.
• Pour the sour cream gravy over the beef and keep warm until ready to serve.
• Serve with noodles or mashed potatoes.

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.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil about 10 minutes, stirring occasionally, until brown; drain.
• Spray 3 1/2- to 6-quart slow cooker with cooking spray. In slow cooker, place beef and onion. In medium bowl, mix broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, caraway seed and pepper; stir into beef mixture.
• Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours) or until beef is tender.
• In small bowl, stir water and flour until well mixed; gradually stir into beef mixture. Stir in bell pepper. Increase heat setting to High. Cover; cook 30 minutes longer. Serve goulash over noodles.

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.

Steps:

• Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker., Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender., Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash.