Succulent Sour Cream Pot-Roast
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INGREDIENTS
Nutrition- 2tablespoons unbleached flour
- 1tablespoon cooking oil
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 3⁄4cup water
- 1
- 2
- 1⁄2cup tomato sauce
- 1
- 1⁄8teaspoon thyme leaves
- 1⁄2
- 2tablespoons butter
- 1cup sour cream
- noodles, Hot Buttered
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DIRECTIONS
- Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
- Slip rack under meat; sprinkle with salt and pepper.
- Add water, garlic, onion, tomato sauce, bay leaf and thyme.
- Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
- Cook sliced mushrooms in butter in small frying-pan until tender and golden.
- When meat is tender, remove to cutting board.
- Remove bay leaf.
- Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
- Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
- Slice beef; serve with hot buttered noodles sprinkled with paprika.
- Pass our cream sauce separately.
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