Pot Roast Paprikash and Hungarian Pilaf

>> Thursday, September 26, 2013


Pot Roast Paprikash and Hungarian Pilaf

At first, I was put off by the word "paprikash". It reminded Joe and me of the "Hungarian goulash" of our childhood. This Midwestern stew was usually made with ground beef and a can of tomatoes and elbow macaroni all cooked together until it was mush, with a tiny bit of paprika that cooks used only for that and for the decorative sprinkle on top of deviled eggs.

But when I was chilled the other afternoon and thinking of making a nice comforting pot roast, I got an email from Better Homes and Gardens with several different pot roast recipes. Like I said, the "paprikash" in the title didn't attract me, but the ingredients did. Oh, this looked so incredibly delicious.

Joe whipped up some Hungarian-style rice pilaf to go along with this. Though we cooked this in the oven, it would work well in a slow cooker, too. When you get home from work, the house will smell amazing, and the rice takes less than 30 minutes to make. It's a Sunday dinner kind of dish for a weekday timetable!



Ingredients

2 pounds beef rump roast
2 tablespoons sweet paprika
14 1/2-ounce can diced tomatoes
14 1/2-ounce can beef broth
2 cups yellow onions, halved and cut into 1/2-inch slices
3 large carrots, peeled and cut into 1/2-inch coins
1 cup red bell pepper, cored and cut into 1/2-inch strips
1/4 cup water
2 tablespoons cornstarch
8 ounce carton low-fat sour cream
Salt and pepper to taste

For the Rice

1 cup long grain rice
2 cups vegetable stock
1/2 cup onions, chopped
2 cloves of garlic, minced 
1 tsp vegetable oil
1 tbsp flat-leaf parsley, chopped
Salt and pepper to taste
1/2 tsp sweet paprika


Directions

Trim the fat off the meat and cut it into quarters.

If using a slow cooker, place the meat in the cooker and sprinkle with the paprika. Top with tomatoes, broth, onions, carrots, and sweet peppers. Cook for 10 hours on low heat or 4-6 hours on high heat.

If using the oven, preheat it to 350 degrees. Brown the meat on all sides, then sprinkle with the paprika. Add the  tomatoes, broth, onions, carrots, and sweet peppers. Bring to a boil, then cover, and place in the middle rack of the oven. Cook at 350 degrees for 2 hours, stirring occasionally.

To make the rice, heat the oil in a saucepan, then add the rice and stir until it turns white and slightly toasted. Add onions and garlic and saute until tender. Add the stock, parsley, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer, covered, 20 minutes or until the rice is tender and the liquid is evaporated.

When the meat is tender and flaky, put it on a cutting board and shred it with two forks. Skim any fat from the sauce, put the meat and sauce into a saucepan. Whisk together the water and cornstarch, then bring it to a boil and cook 15 minutes, until thickened. Stir in the sour cream and heat on low for 5 minutes. Add salt and pepper to taste, then serve over the rice.

Serves 4-6.

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