Hungarian Vinegar Beef Casserole

    Hungarian Vinegar Beef Casserole

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    3hours30min


    24 people made this

    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.

    Ingredients
    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

    Directions
    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 (5)

    by
    0

    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

    by
    0

    I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars However, I do think that next time I won't use as much vinegar as the recipe calls for. But other than that it was fantastic!!!!! - 29 Sep 2008

    by
    0

    It's a great dish and we Czechs call it SVICKOVA - 29 Sep 2008

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