William Hierstitter of Cumberland, Md., wanted an old recipe for Hungarian Pot Roast made using Hunt’s brand tomato sauce.
Mary Wood of Fayetteville, N.C., responded with this recipe from the Hunt’s Complete Tomato Sauce Book, a 1976 Hunt-Wesson Foods Inc. supermarket edition produced by Rutledge Books.
The recipe called for tomato sauce with mushrooms. I was unable to find that in my local market, so I used regular Hunt’s tomato sauce and added 1/2 cup of sliced fresh mushrooms, which worked just fine.
This slow-cooking pot roast is quite simple to make and absolutely delicious. Served over noodles or rice, it is the perfect comfort meal for a cold winter’s night.
HUNGARIAN POT ROAST
INGREDIENTS
DIRECTIONS
Brown in oil in Dutch oven over medium heat. Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. Skim fat. Put onions, carrots around meat. Add Hunt’s sauce, garlic and onion salt.
Cover; simmer until meat and vegetables are tender. Add parsley.
Before serving, remove from heat, remove bay leaf; gradually stir in sour cream, if desired.
Serves 6 to 8.
Per serving (based on 8 servings): 469 calories; 46 grams protein; 22 grams fat; 7 grams saturated fat; 20 grams carbohydrate; 4 grams fiber; 117 milligrams cholesterol; 1,115 milligrams sodium
The nutrition analysis accompanying this recipe was calculated by registered dietitian Jodie Shield.
Recipe Requests:
– Mary Keen of Baltimore is looking for two recipes. The first is for “amazing” oatmeal cookies made with orange juice. She says they were the best oatmeal cookies she has ever eaten.
The second recipe she seeks is for a chocolate-cherry cake made using Duncan Hines devil’s food cake mix and cherry-pie filling. The cake was dusted with powdered sugar.
Send requests or answers to requests to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number.
Please list the ingredients in order of use, and note the number of servings each recipe makes.
