Russian Pot Roast
Russian Pot RoastHow to make russian pot roast? Simple! Russian Pot RoastServe with hot buttered egg noodles.5 medium potatoes, cut into 1-inch pieces2 medium onions, sliced3 tablespoons vegetable oil1 (3 to 4 pound) beef boneless rump roast, chuck eye roast or bottom round1 teaspoon instant beef bouillon1/4 teaspoon pepper1 cup dairy sour cream1/4 cup water1 tablespoon all-purpose flour1/4 cup minced dill weed1 teaspoon lemon juiceCook 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. Ecos Ciclicos Desorientados Reflejos Blog U Ecos Ciclicos Desorientados Reflejos U Ecos Ciclicos Desorientados Reflejos Blog.
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