Shine Supper Club: Hungarian Pot Roast with Pasta

Hungarian pot roast with egg noodles.One of my family's favorite pasta dishes is a hearty beef roast that I learned from my Hungarian parents. Any kind of pasta will do, as the sauce is great for dipping noodles into-- or dousing over the top.

Shine Supper Club

You can also prepare this dish with beef pre-sliced and slow-cooked for a similarly delicious result.

Hungarian Pot Roast with Pasta

1-2 lbs. beef round eye round roast
salt and pepper to taste
2 onions (sliced thin)
2 bay leaves
2 tablespoons corn or canola oil
1/3 cup red wine
2-4 cups water
cornstarch slurry (2 tsp cornstarch + 1/4 cup water mixed)
1/2 cup sour cream
1 package pasta (egg noodles work best)
chopped parsley (optional)
2 Tablespoons butter

In large Dutch Oven or Covered Skillet, heat oil and sear all sides of beef that has been generously sprinkled with salt.
Add sliced onion, bay leaves, cracked black pepper and wine. Cover and reduce heat to low.
Check for dryness regularly (about every 15-20 minutes) and add water as needed to keep roast suspended half way in water.
Cook for 2 hours or until beef can be separated with fork. When cooked, remove roast and slice 1/4" thin on cutting board.
Remove bay leaves from sauce. Stir in slurry mixture and allow sauce to thicken (1-2 minutes). Remove from heat and add sour cream.
Add sliced meat back into pan with sauce.

While meat cooks, you can prepare the pasta as directed on packaging. Drain and return to pan. Add butter and chopped parsley and toss to coat.

Serve sliced pot roast over noodles and douse with sauce from pan. Enjoy!