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Paprika Pot Roast Recipe
|Bone in beef chuck roast||1 1⁄2 Pound|
|Onions||2 Small, sliced|
|Caraway seed||1 Teaspoon|
|Paprika||1 1⁄2 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cooked noodles||1 Cup (16 tbs)|
Calories 1273 Calories from Fat 662
% Daily Value*
Total Fat 73 g111.8%
Saturated Fat 33.3 g166.5%
Trans Fat 0 g
Cholesterol 286 mg
Sodium 1517.2 mg63.2%
Total Carbohydrates 72 g24.2%
Dietary Fiber 7 g27.8%
Sugars 9 g
Protein 77 g154.8%
Vitamin A 54.8% Vitamin C 21.4%
Calcium 14.5% Iron 35.2%
*Based on a 2000 Calorie diet
Add onions to pan and cook, stirring occasionally, over medium heat, until limp; then stir in caraway seed, paprika, salt, pepper, and water.
Return roast to pan, cover, and reduce heat to low; cook until meat is fork tender (about 2 hours and 15 minutes).
Remove roast to a platter and keep warm.
Skim off and discard excess fat from pan juices.
In a bowl, gradually stir 16 cup of the juices into flour until smooth; blend in sour cream.
Stir this mixture back into juices in pan and cook until thickened; pour into serving bowl.
Serve pot roast with noodles; pass sauce to spoon over servings.