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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 1 |
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From my collection of handwritten recipes 1964. Ingredients:
3 -4 lbs lean chuck roast (or rump roast) |
1 tablespoon paprika |
2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons oil |
1/2 cup water |
1 bay leaf |
8 -10 small onions, whole |
8 small carrots |
2 (8 ounce) cans tomato sauce, with tomato bits |
2 tablespoons minced parsley |
1 cup sour cream |
Directions:
1. Trim excess fat from roast; sprinkle with paprika, salt,and pepper. Brown in hot oil in large pan. Add water and bay leaf; cover, simmer 1 1/2 hours. Add onions, carrots, and tomato sauce; cover and simmer 1 hour or until tender. Add parsley. Remove from heat and gradually stir in sour cream.
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