Hungarian Vinegar Beef Casserole

    3 hours 30 minutes

    This is a Hungarian method of slow cooking rump roast in vinegar until it is super tender. You can use less vinegar if that is your preference but some is important! Serve with bread and sour cream.

    26 people made this

    Serves: 8 

    • 2kg beef rump roast
    • 2 carrots, finely chopped
    • 3 stalks celery, finely chopped
    • 1 onion, finely chopped
    • 225ml white wine vinegar
    • 450ml water
    • 1 bay leaf
    • salt to taste
    • 450g sour cream

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. In a casserole pot over medium high heat, sear the beef until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and add bay leaf and salt.
    2. Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sourcream into gravy until blended. Return sliced meat to casserole dish, and simmer for 15 minutes.

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    Reviews in English (21)


    Altered ingredient amounts. I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day.  -  29 Sep 2008


    No one in my family liked this. The meat was tender but it tasted like vinegar. Maybe I should have cut back on the vinegar like another review had suggested. Thanks anyway.  -  29 Sep 2008


    i never follow recipes but i trust this is deliscious as is. i added it to my recipe box.  -  29 Sep 2008