Paprika Spiced Pot Roast With Sour Cream Gravy Recipes

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HUNGARIAN TREASURE (SZEKELY GULYAS)

This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13



Hungarian Treasure (Szekely Gulyas) image

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.

Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

1-1/2 pounds pork tenderloin, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon smoked paprika
2 packages (1 pound each) sauerkraut, rinsed and well drained
1/2 cup water
1-1/2 cups sour cream
1/2 teaspoon poppy seeds
Hot cooked buttered egg noodles

SPICED POT ROAST

I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 12



Spiced Pot Roast image

Steps:

  • Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef rump or chuck roast (3 pounds)
2 tablespoons vegetable oil
1-1/2 cups beef broth
1/2 cup chutney
1/2 cup raisins
1/2 cup chopped onion
1-1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

POT ROAST WITH SOUR CREAM GRAVY

The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.

Provided by KittyKitty

Categories     Roast Beef

Time 3h10m

Yield 5-6 serving(s)

Number Of Ingredients 10



Pot Roast With Sour Cream Gravy image

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.

Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7

1 (2 lb) boneless chuck roast
2 tablespoons vegetable oil
1/2 cup water
3 medium potatoes, peeled am
3 medium carrots, cut into 2 inch pieces
3 medium onions, quartered
1 tablespoon all-purpose flour
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

PAPRIKA GRAVY

Make and share this Paprika Gravy recipe from Food.com.

Provided by figaro8895

Categories     Sauces

Time 1h5m

Yield 7 cups, 1 serving(s)

Number Of Ingredients 11



Paprika Gravy image

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.

Nutrition Facts : Calories 1144.8, Fat 64.2, SaturatedFat 33.6, Cholesterol 131.8, Sodium 5585.8, Carbohydrate 110.6, Fiber 12.5, Sugar 22.1, Protein 36.3

1 tablespoon freshly rendered lard or 1 tablespoon oil
1 1/2 tablespoons Hungarian paprika (to taste)
1 garlic clove, peeled and chopped
1 cup anaheim green peppers, seeded and chopped or 1 cup cubanelle pepper, chopped but not seeded
1 cup yellow onion, peeled and chopped
1/2 cup chopped ripe tomatoes
1 teaspoon chicken base or 1 teaspoon chicken bouillon
6 cups beef stock
salt & freshly ground black pepper
1 cup sour cream
3/4 cup all-purpose flour

POT ROAST WITH SOUR CREAM GRAVY

Now this a hearty meal! But for as satisfying as it is, the vegetables help keep an air of lightness.

Provided by liz carrier

Categories     Roasts

Number Of Ingredients 18



Pot Roast with Sour Cream Gravy image

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.

2 Tbsp flour
1 tsp salt
1/4 tsp pepper
2 1/2 lb beef chuck pot roast
1 Tbsp shortening
1/4 c water
1 Tbsp vinegar
1 tsp dill weed
5 small potatoes, pared
5 carrots, quartered
1/2 tsp salt
1 lb zucchini, quartered
1/2 tsp salt
1 Tbsp flour
water
salt and pepper
1 c sour cream
1 tsp dill

POT ROAST WITH GRAVY

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14



Pot Roast with Gravy image

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

BEEF POT ROAST WITH SOUR CREAM GRAVY

If you want a delicious surprise away from the basic roast recipes, try this one. I call this upscaled home cooking. The irresistible dill gravy is a HIT and made the meal. Cook on stove top or use crock pot. Pour gravy over each slice of beef and the veggies, then use crusty bread to soak up the leftover gravy.....so good!

Provided by Southern Lady

Categories     One Dish Meal

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 16



Beef Pot Roast With Sour Cream Gravy image

Steps:

  • Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
  • Rub generously over all sides of roast and then coat same with flour.
  • On med-high in a large dutch oven, heat oil and brown roast on all sides.
  • In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
  • Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
  • One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
  • If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
  • Serve with delicious sour cream gravy.
  • SOUR CREAM GRAVY.
  • Please meat and veggies on warm platter.
  • Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
  • Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
  • Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
  • Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
  • Once all liquid is added, bring to a boil for one minute.
  • Lower heat, Season with S&P to taste.
  • Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
  • Gravy yields 2 cups.

2 1/2-3 lbs beef roast
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon garlic powder
2 tablespoons flour
1 1/2-2 teaspoons dill weed, divided
1 -2 tablespoon oil
1/2 cup water
5 small potatoes, pared
5 carrots, quartered
1 tablespoon vinegar
8 ounces sour cream
1/2-1 teaspoon dill weed
2 -4 celery ribs, quartered (optional)
1 lb zucchini, quartered (optional)
1 tablespoon red wine, in gravy (optional)

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