Russian pot roast PDF Print E-mail

Russian Pot Roast

Serve with hot buttered egg noodles.

5 medium potatoes, cut into 1-inch pieces
2 medium onions, sliced
3 tablespoons vegetable oil
1 (3 to 4 pound) beef boneless rump roast,
    chuck eye roast or bottom round
1 teaspoon instant beef bouillon
1/4 teaspoon pepper
1 cup dairy sour cream
1/4 cup water
1 tablespoon all-purpose flour
1/4 cup minced dill weed
1 teaspoon lemon juice

Cook and stir potatoes and onions in oil in Dutch oven over medium heat until onions are tender, about 10 minutes. Remove potatoes and onions with slotted spoon. Cook beef in remaining oil, turning occasionally, until brown on all sides, about 15 minutes; drain.

Add potatoes and onions to beef in Dutch oven; sprinkle with bouillon and pepper. Mix sour cream, water and flour with fork until smooth; pour over potato mixture. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in dill weed and lemon juice. Cover and simmer until beef is tender, about 30 minutes longer.

Garnish with fresh dill if desired.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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