Beef Pot Roast in Sour Cream (Oksesteg I Surfløde) |
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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 10 |
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A recipe I found on Christian's Danish Recipes, which has over 600 Danish recipes. Sounds like a very tasty way to make pot roast. Ingredients:
5 lbs rump roast, trimmed |
2 teaspoons salt |
white pepper (to taste) |
3 tablespoons butter |
1 large onion (sliced) |
1/2 cup water |
1 cup sour cream |
3/4 cup dry red wine |
2 tablespoons flour |
Directions:
1. Rub the roast well with salt and pepper. Brown it on both sides in the butter. Place the onion slices on top of the roast. Add the water, sour cream and wine.
2. Cover the pan and cook slowly either on top of the stove or in the oven for 3 hours or until tender, adding a little more wine if necessary.
3. Place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.
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