Subj : BH&G 2287
To   : ALL
From : DAVE DRUM
Date : Fri Apr 02 2021 15:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pot Roast Paprikash
 Categories: Beef, Herbs, Vegetables, Dairy, Pasta
      Yield: 8 Servings
 
  2 1/2 lb Beef rump roast
      2 tb Paprika
    1/2 ts Smoked paprika
 14 1/2 oz Can diced tomatoes;
           - undrained
 14 1/2 oz Can beef broth
      3 md Onions; halved, in 1/2"
           - slices
      3 lg Carrots; coarse chopped
     12 oz Jar roasted red sweet
           - peppers; drained, in 1/2"
           - strips
    1/4 c  Water
      2 tb Cornstarch
      8 oz Carton sour cream
           Salt & ground black pepper
      4 oz Dried medium noodles
    1/4 c  Butter
    1/3 c  Snipped Italian (flat-leaf)
           - parsley
 
  Trim fat from meat; cut meat into four pieces. Place meat
  in a 4- to 5-quart slow cooker. In a small bowl combine
  paprika and smoked paprika. Sprinkle paprika mixture over
  beef. Top with tomatoes, broth, onions, carrots, and sweet
  peppers.
  
  Cover and cook on low-heat setting for 10 to 12 hours or
  on high-heat setting for 5 to 6 hours.
  
  Using tongs, transfer meat to a cutting board. Use two
  forks to pull meat apart into coarse shreds. Skim fat from
  cooking liquid. Stir meat back into cooker. Set cooker on
  high-heat setting. In a small bowl whisk together the
  water and cornstarch. Stir cornstarch mixture into mixture
  in cooker. Cover and cook for 30 minutes more. Stir in
  sour cream. Season to taste with salt and black pepper.
  
  Meanwhile, cook noodles according to package directions;
  drain. Toss with butter. Serve meat mixture over noodles.
  Sprinkle with parsley.
  
  Better Homes & Gardens | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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