Recipe - Hungarian Pot Roast

1 Lean; (34 lb) chuck or rump
roast
1 One half teaspoon Paprika
2 teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Vegetable oil
One half cup Water
1 Bay leaf
1 Onion; cut or sliced up
8 Carrots; peeled and cut or sliced up
into 1 One half in. chunks
2 cn (8 oz) Hunt's tomato sauce
with Mushrooms
1 Clove garlic; minced
One half teaspoon Onion salt
1 cup Sour cream {optional}

Taken from the book, "BEST RECIPES From The Backs Of Boxes, Bottles, Cans,
And Jars"

Trim excess fat off meat. Sprinkle with paprika, salt and pepper. Brown in
oil in Dutch oven over medium heat. Add water and bay leaf; simmer,
covered, 2 hours, or until meat is almost tender. Place onions and carrots
around meat. Add Hunt's tomato sauce, garlic and onion salt. Cover; simmer
50 minutes longer until meat and vegetables are tender. Just before
serving, remove from heat and gradually stir in sour cream, if desired.

Posted to MMRecipes Digest by IceTeaLuvr@aol.com on Aug 22, 1998,
converted by MM_Buster v2.0l.