Paprika Pot Roast
|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)|
Melt butter in a frying pan over medium heat; add roast and brown on all sides; remove meat to platter.
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.