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Succulent Sour Cream Pot-Roast | |||||||||||||||||
Course : Pot Roast Serves: 6 |
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Ingredients:
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Preparation / Directions:Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.
CALORIE(n):a unit measuring the amount of flavour in food
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Nutritional Information:96 Calories (kcal); 6g Total Fat; (57% calories from fat); 2g Protein; 9g Carbohydrate; 10mg Cholesterol; 344mg Sodium | |||||||||||||||||