POLISH POT ROAST
Steps:
- Chop dill pickles in fairly large chunks. Chop onion. Brown meat in heavy roasting pan with a lid. Add pickle, onion, mushrooms, bouillon water and bay leaves, broken.
- Cover and cook on low heat for 2 hours or till meat is pull apart done. (Add a little water, if necessary, to keep moist and from burning)
- About 1/2 hour before meat is done, add 1/2 pint of sour cream for the deliciously rich gravy. Add salt and pepper to taste. Remove and discard bay leaf. Enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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