Im trying to recreate my favorite dish of childhood. My nanna made this amazing potroast/brisket and I have little idea how. Im hoping somebody is familiar with her hungarian/jewish/depression-era style and might counsel me on a similar recipe.
Here's what I know:
She bought a very lean cut of beef: possibly bottom round or top round.
She browned the paprika tinged meat and then bathed it in cans of tomato sauce and water.
Thats about all I can remember. Im not even sure if she roasted it in oven or on stove top.
Input? What other techniques and ingredients am I missing?
Updated 21 days ago | 4
Updated 4 months ago | 13
Updated 2 months ago | 3
Updated 4 months ago | 2
Updated 3 months ago | 3