| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Swedish |
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Sliced large onion |
| 1 |
tb |
Corn oil |
| 4 |
lb |
Rump roast |
|
|
Salt |
| 3/4 |
c |
Dry red wine |
|
|
Water |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Caraway seeds |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Cook onion in oil in Dutch oven until soft; remove & reserve. Brown
roast in same pan; season with salt. Add onions, wine, 3/4 cup water,
Worcestershire & caraway seeds; cover tightly & simmer, turning
occasionally, 2 1/2-3 hours or until tender. Remove meat to heated
platter; keep warm. Skim fat from pan drippings; add enough water to
make 1 1/2 cups liquid. Mix flour with 1/2 cup water to form a smooth
paste; stir into pan juice & heat, stirring, until gravy comes to a
boil & thickens. Reduce heat; stir in sour cream.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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