| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Beef, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Bottom or top round roast |
| 2 |
tb |
Peanut oil |
| 1 |
lg |
Yellow onion, peeled & chopped |
| 4 |
|
Dried mushrooms (optional) |
| 6 |
|
Peppercorns |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Beef stock or bouillon |
| 3 |
|
Dill pickles, chopped |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Brown the roast well in the oil (be sure that pan is hot before you put in
the oil or the meat). lace the meat in a covered casserole, and add all the
remaining ingredients except the sour cream. Simmer for about 2 hours, or
until the meat is very tender. Add the sour cream, and simmer for 1/2 hour
more. Slice and serve with the rich sauce on the top.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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