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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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I've only tried this once, and was actually rather successful. I thoroughly enjoyed it. Since I came across it again, I'll have to try it again soon. Ingredients:
3 lbs rump roast |
salt & pepper |
1 tablespoon prepared mustard |
8 slices bacon, diced, uncooked |
3 tablespoons vegetable oil |
2 onions, coarsely chopped |
1/4 teaspoon thyme (to taste) |
1 bay leaf |
1/4 teaspoon parsley (to taste) |
1/4 teaspoon paprika (to taste) |
1 teaspoon tomato paste |
1/2 cup dry red wine |
1 cup beef stock |
2 tablespoons all-purpose flour |
water |
1/2 cup whipping cream or 1/2 cup sour cream |
Directions:
1. Rub beef generously, all over, with salt, pepper and mustard.
2. Sautee the bacon in large heavy pan.
3. Remove bacon.
4. Add oil.
5. When hot, add the beef and brown evenly on all sides.
6. Add the onions and herbs. Cook until the onions are nearly tender, then add the paprika, tomato paste, wine, stock and replace the bacon.
7. Cover the pot and simmer 1 1/2 to 2 hours, until tender.
8. Remove and let it stand for 5 - 10 minutes before carving.
9. Meanwhile, stir the flour into small amount of water. Add this into hot cooking liquid.
10. Stir constantly till thick.
11. Stir in the cream of your choice (I liked it best with sour cream).
12. Serve with mashed or fried potatoes.
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