 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
|
I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes. Ingredients:
3 lbs chuck roast or 3 lbs rump roast |
1 tablespoon paprika |
2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons vegetable oil |
1/2 cup water |
1 bay leaf |
1 (4 ounce) can sliced mushrooms, drained |
8 -10 onions, small white |
8 small carrots, cut or whole |
2 tablespoons parsley, minced |
2 (8 ounce) cans tomato sauce |
1 cup sour cream |
cooked small noodles or boiled potatoes |
Directions:
1. Trim excess fat from meat.
2. Sprinkle meat with paprika, salt and pepper.
3. Brown meat in hot oil in a dutch oven or large pan.
4. Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
5. Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
6. Cover and simmer 60 minutes, or until vegetables are done.
7. Add parsley.
8. Just before serving, remove from heat and gradually stir in sour cream.
9. Serve with cooked small noodles or boiled potatoes.
|
|