Tuesday, July 29, 2014

Pot Roast Paprikash

I've heard so much about a dish called paprikash, but to be honest, all that paprika scared me.  I took the plunge and made it last week.  This dish is probably one of my favorites of all time!  The paprika gave this dish a bit of a spice, but mostly smokiness which made it seem I smoked this rather than cooked it in a crock-pot!

Pot Roast Paprikash
 {Pot Roast Paprikash}

covering pot roast with paprika
 {Coat pot roast with paprika--yeah it's a scary amount, but it's okay I promise!}

Adding remaining ingredients and cooking
 {Adding remaining ingredients and cooking}

Pot Roast Paprikash
 {Pot Roast Paprikash top view}

Pot Roast Paprikash
from Better Homes and Gardens

2 pound beef rump roast
2 tablespoons smoked paprika
1-14 1/2 ounce can diced tomatoes, undrained
8 oz beef broth
3 medium onions, halved and cut into 1/2-inch slices
3 large carrots, coarsely chopped
12 ounce jar roasted red sweet peppers, drained and cut into 1/2-inch-wide strips
2 tablespoons cornstarch
8 oz sour cream
1/3 cup snipped parsley 
Buttered noodles
  1. Place meat in a 4- to 5-quart slow cooker; sprinkle paprika over beef. 
  2. Top with tomatoes, broth, onions, carrots, and sweet peppers.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Using tongs, transfer meat to a cutting board. Use two forks to pull meat apart into coarse shreds. Stir meat back into cooker. 
  5. Remove about 2 cups of liquid from crock-pot and place in a saucepan.  
  6. In a small bowl whisk together the 1 oz broth and cornstarch. Stir cornstarch mixture into mixture in saucepan. Cover and cook until thickened. Stir in sour cream. Season to taste with salt and black pepper.
  7. Add sauce back into crock-pot and stir to combine.
  8. Serve meat mixture over noodles. Sprinkle with parsley.
Have you ever tried something that you weren't too sure about?  Did you end up liking it?  I'd love to hear!

PS--Don't forget to enter the giveaway which ends Sunday!
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