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Rollade met sour cream
5 lb Boneless Rolled Chuck Roast

2 tb Unbleached Flour

1 tb Cooking Oil

1/2 ts Salt

1/4 ts Pepper

3/4 c Water

1 Clove Garlic, Pressed

2 sm Onions, Chopped

1/2 c Tomato Sauce

1 Bay Leaf

1/8 ts Thyme Leaves

1/2 lb Fresh Mushrooms, Sliced

2 tb Butter

1 c Dairy Sour Cream

1 Hot Buttered Noodles

1 Paprika
  • Omschrijving recept: Rundvleesgerechten; Sausjes
  • Aantal Porties: 6

Bereiding

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 (rund) ; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.