Kalyn's Hungarian Pot Roast with Sour Cream & Paprika Gravy

I followed Kalyn's recipe nearly exactly for this recipe, only adding in 8 oz. of sliced mushrooms (they were in my fridge and getting ready to go bad). It's essentially goulash, but pot roast style. Pretty tasty, though next time I might throw in more salt or something to up the umami flavor.

Ingredients:

2 T olive oil
1 rump roast, about 2.5 pounds (I had a blade/chuck roast, which also works)
generous amount of steak seasoning (about 1 T) to rub on roast before browning (or salt & pepper)
4 large yellow onions, cut into slices at least 1/2 inch thick
2 T sweet Hungarian or Spanish paprika (I used more)
1/2 tsp. sharp Hungarian paprika or smoked Spanish paprika (good because it gives it a kick. I used more.)
1 jar (12 oz.) roasted red bell peppers (I used freshly roasted ones from the last post)
1 can (14.5 oz.) diced tomatoes with juice
2 cups homemade beef stock or low-sodium beef broth
fresh ground black pepper to taste
1 1/2 cups sour cream

Instructions:

Heat 1 T. olive oil in a sauce pan over medium-high heat. Rub the meat with the steak seasoning and brown well on all sides. This should take about 10 minutes.


Place the meat in the bottom of a slow-cooker.

Heat 1 T. olive oil again, over medium heat, in the same pan. Add onions and paprika(s) and allow to soften and brown (not burn! Mine did a little).


Place onions on top of and around the browned roast in the slow-cooker.

Slice roasted red peppers into 1/2 inch pieces, and place peppers and tomatoes in the crockpot (this is also when I added the sliced mushrooms, raw).


Place 2 cups of beef stock/broth in the same sauce pan as before and reduce until 1 cup remains. Add to the crock pot, and season with salt and pepper.

Cook roast on high, covered, for 4-6 hours, until the roast feels tender when pierced with a fork. Place the roast on a plate. Using a stainer, strain the liquid from the vegetables (KEEP THE VEGETABLES).

Place the liquid in a medium saucepan and, over medium-high heat, reduce the gravy by half. Using a whisk, add small amounts of sour cream gradually and mix until well-blended.

Place the meat and vegetables back into the slow-cooker.

Pour the gravy over it. Cook on high for another 20-30 minutes, or until everything is reheated.

Serve alone, or over brown rice or whole wheat noodles (for lower carb content--egg noodles if you're not following low-carb) and enjoy!


We had it alone, and I wished that there was something to mop up the gravy with. Next time I make it, I'll make a pureed cauliflower "mashed potato" substitute and see how that works out.