Hungarian Pot Roast with Noodles
6 lb. beef round rump roast, boneless
2 tbsps. cooking fat
salt
pepper
1 cup onion, chopped
1 tbsp. paprika
1 cup lemon juice
1 tsp. caraway seeds
1/2 cup water
1/4 cup flour
1/2 cup sour cream
hot cooked noodles
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add paprika and mix well. Add tomato juice and caraway seeds.
Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325 degree oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
For 2 cups of gravy, pour liquid from pan into a 2 cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in 1/4 cup flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
Remove pan from heat. Add sour cream, a small amount at a time, and mix well. Taste gravy and correct seasoning, if necessary, with salt and pepper. If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy may curdle. (Note: The flavor of the gravy is not affected should curdling occur.)
Slice meat and serve with gravy and noodles. Makes 12 servings.
- AJ
