Paprika Spiced Pot Roast With Sour Cream Gravy Recipes

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:

• 1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
• 2. Melt shortening in large skillet or dutch oven; brown meat.
• 3. Add water and vinegar. Sprinkle dill weed over meat.
• 4. Cover tightly and simmer about 3 hours or until meat is tender.
• 5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
• 6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
• 7. Serve with sour cream gravy.
• 8. Sour Cream Gravy: Place meat and vegetables on warm platter.
• 9. Pour drippings from pan into bowl, leaving brown particles in pan.
• 10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
• 11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
• 12. Measure drippings and add water to measure 1 cup liquid.
• 13. Stir in flour mixture. Heat to boiling, stirring constantly.
• 14. Boil and stir one minute. Season with salt and pepper.
• 15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.

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:

• 1. Heat a heavy 5-quart stove-top casserole and add the oil (or lard) and paprika. Cook over medium heat for a moment, then add the garlic, green pepper, onion and tomatoes.
• 2. Simmer for a few minutes until all is tender. Add the chicken base and beef stock along with the salt and pepper to taste. Cover and simmer for 30 minutes.
• 3. In a metal bowl mix the sour cream and flour together. Mix it well with a wire whip because you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream mixture, whipping it well.
• 4. Return to the heat and simmer, stirring often, for 15 minutes. Strain the gravy and discard the solids or lumps if you have any.
• 5. This recipe will make about 7 cups of gravy.

Steps:

• Add butter to Instant Pot, turn to saute' until hot. Mix flour, salt, pepper and paprika on a plate. Dip chicken breasts in seasoned flour, coating well. Add chicken to cooker, lightly browning on both sides. Using tongs, remove chicken from pot. Add onion and cook/stir until translucent; add garlic and cook for 1 minute. Return chicken to pot and pour chicken broth to cover. Lock lid, set to high, and cook 8 minutes. Let pressure release naturally 10 minutes before quick releasing remaining pressure and safely removing the lid. Use tongs to set aside chicken breasts. Make sauce by using saute' setting on high with the lid off, and wait until cooking liquid is simmering. Thoroughly combine sour cream and cornstarch, then slowly stir into simmering liquid until fully integrated and sauce is creamy and thick. Salt and pepper to taste. Pour some sauce over chicken and serve topped with parsley and a pinch of paprika. Excellent over rice. This is from Bob Warden's "Slow Food Fast" book.

Steps:

• Heat a 5-quart heave stove-top casserole and add the lard and paprika. Cook over medium heat for a moment and then add the garlic, green pepper, onion and tomatoes. Simmer for a few minutes until all is tender. Add the chicken base and Beef Stock, along with salt and pepper. Cover and simmer for 30 minutes.
• In a metal bowl, mix the sour cream and flour together. Mix it well with a wire whip as you do not want lumps. Add a cup of the gravy from the pot and quickly stir it into the cream and flour with the whisk.
• Remove the gravy from the heat and stir in the cream mixture, whipping it well. Return to the heat and simmer, stirring often, for 15 minutes.
• Strain the gravy and discard the solids -- or lumps, if you have any.