Pot roast, russian style

Yield: 8 servings

Measure Ingredient
5 mediums Potatoes, peeled and cut into 1\" chunks
3 teaspoons Salid oil
2 mediums Onions, sliced
4 pounds Beef boneless rump roast, chuck or bottom roast
1 teaspoon Beef bouilion
¼ teaspoon Black pepper
1 cup Sour cream
¼ cup Water
1 tablespoon Flour
¼ cup Snipped dill weed
1 teaspoon Lemon juice (dill tops)

Russian flavors with rich sour cream, lemon and fresh dill weed are the ingrediants that give this pot roast its appeal.

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 ¼ teaspoon black pepper.

Mix together the 1 cup sour cream, 1 tablespoon flour, ¼ cup water with a fork until smooth. Pour over meat/potato mixture. Heat to boiling, reduce heat. Cover and simmer 1½ hours.

Stir ¼ 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 Submitted By MICHAEL ORCHEKOWSKI On 08-02-95

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