| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Crockpot, Beef, Meat |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chuck or rump roast |
| 2 |
sl |
Bacon |
| 3/4 |
c |
Onion, chopped |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Cumin |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Sour cream |
| 3 |
tb |
Flour |
| 2 |
tb |
Parsley, fresh |
| 1 |
|
Hot, cooked egg noodles |
INSTRUCTIONS
Cook bacon until crisp, drain, reserving drippings. Crumble bacon;
refrigerate. Cut roast in half to fit in crock pot. Brown meat in bacon
drippings; place in crock pot. Stir together onion, salt, bay leaf, cumin,
pepper, 1/4 cup water; pour over meat. Cover and cook on low for 8-10
hours. Remove roast, discard bay leaf, and skim off fat from liquid. Pour
liquid into sauce pan. Blend sour creme and flour; stir into hot liquid.
Cook over medium heat, stirring until thickened; do not boil. Stir in
parsley, season to taste. Serve meat garnished with bacon, and use gravy
over the egg noodles.
Posted By: Jim Himanga 5/92 SOURCE: Unknown From: Jim Bodle
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 07, 98
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