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Pot Roast, Russian Style

5 md Potatoes, peeled and cut into 1" chunks
3 ts Salid oil
2 md Onions, sliced
4 lb Beef boneless rump roast, chuck or bottom roast
1 ts Beef bouilion
1/4 ts Black pepper
1 c Sour cream
1/4 c Water
1 tb Flour
1/4 c Snipped dill weed
1 ts Lemon juice (dill tops)


Place 5 potatoes, 2 medium onions and 3 tablespoons oil in dutch oven. Cook, stirring for about 10 minutes until onions are tender. Remove potatoes and onions from pan with slotted spoon, draining oil.


Cook the beef in remaining oil, turning occasionally, browning on all sides. Drain extra oil. Add to beef the potatoes, and onions. Sprinkle over it the 1 teaspoon bouillon, and 1/4 teaspoon black pepper.


Mix together the 1 cup sour cream, 1 tablespoon flour, 1/4 cup water with a fork until smooth. Pour over meat/potato mixture. Heat to boiling, reduce heat. Cover and simmer 1 1/2 hours.


Stir 1/4 cup dill weed and 1 teaspoon lemon juice into mixture. Cover and simmer additional 30 minutes or until beef is tender. Garnish with fresh dill if desired.


This meal requires nothing else, but asparagus and cottage cheese do good things to your taste buds. Wine? ... dry


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