SUCCULENT SOUR CREAM POT-ROAST
Steps:
- 1. Dredge pot-roast in flour; brown all sides in cooking oil in dutch oven.
- 2. Slip rack under meat; sprinkle with salt and pepper.
- 3. Add water, garlic, onion, tomato sauce, bay leaf and thyme.
- 4. Cover and cook in a 325 oven 3 1/2 hours or until tender.
- 5. Cook sliced mushrooms in butter in small frying-pan until tender and golden.
- 6. When meat is tender, remove to cutting board.
- 7. Remove bay leaf.
- 8. Thicken cooking liquid with 2 tablespoon flour combined with 1/4 cup water, if desired.
- 9. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
- 10. Slice beef; serve with hot buttered noodles sprinkled with paprika.
- 11. Pass our cream sauce separately.
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