| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Meats, Main dish |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
lb |
Beef chuck pot roast |
| 1 |
tb |
Shortening |
| 1/4 |
c |
Water |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Dill weed |
| 5 |
sm |
Potatoes, pared |
| 5 |
|
Carrots, quartered |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Zucchini, quartered |
| 1/2 |
ts |
Salt |
| 1 |
c |
Dairy sour cream |
INSTRUCTIONS
Mix flour, 1 tsp. salt & pepper; coat meat with flour mixture. Melt
shortening in large skillet or Dutch oven; brown meat. Add water and
vinegar. Sprinkle dill weed over meat.
Cover tightly and simmer about 3 hours or until meat is tender. One hour
before end of cooking time, add potatoes and carrots; season with 1/2 tsp.
salt. Twenty minutes before end of cooking time, add zucchini; season with
1/2 tsp. salt. Serve with sour cream gravy.
Sour Cream Gravy:
Place meat and vegetables on warm platter. Pour drippings from pan into
bowl, leaving brown particles in pan. Return 1 tsp. drippings to pan. Blend
in 1 tb. flour. Cook over low heat, stirring until mixture is smooth and
bubbly.
Remove from heat. Measure drippings and add water to measure 1 cup liquid.
Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir
one minute. Season with salt and pepper. Stir in one cup dairy sour cream
and 1 tsp. dillweed; heat through. 2 cups
Source: Betty Crocker Recipe Card Library
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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