Hungarian beef casserole

    3 hours 30 min

    This is my grandmother's recipe. Beef is slowly cooked until tender, with soured cream added at the end to create a luscious gravy. Serve with plenty of bread to mop up the gravy.

    22 people made this

    Serves: 8 

    • 2kg (4 lb) beef rump roast
    • 2 carrots, finely chopped
    • 3 stalks celery, finely chopped
    • 1 onion, finely chopped
    • 225ml (8 fl oz) white wine vinegar
    • 450ml (16 fl oz) water
    • 1 bay leaf
    • salt to taste
    • 450ml (16 fl oz) soured cream

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. In a casserole pot over medium high hea, sear 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 soured cream into gravy until blended. Return sliced meat to casserole dish, and simmer for 15 minutes.

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    Reviews in English (21)


    Ok, but would use less vinegar  -  26 Jan 2012


    Sounds amazing. Is beef rump roast a very expensive cut of meat? It's embarrassing when you ask for something special at the butcher's and then realised it's out of your budget!  -  13 Sep 2009


    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.  -  02 Mar 2003  (Review from Allrecipes US | Canada)