Braised hungarian pot roast
Roast
A friend of mine threw this dish together years ago while we were spending the week end at her summer cabin. The cabin was nothing to write home about so I assumed this dish would be the same. I was totally wrong - the roast turned out to be wonderful. I started making the pot roast dish years later with some changes. I braise the roast in the oven instead of stove top and also add potatoes instead of egg noodles - don't get me wrong, the egg noodles are great, however, nothing soaks up gravy like potatoes. Note: There is no need to use beef stock and/or red wine for this recipe - between all the ingredients (especially the paprika), the gravy you get from this dish can stand on its own.
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