Recipe for cooking russian pot roast
Recipes from Russia and the Ukraine :: Russian and Ukrainian Main Dish Meats
Serve with hot buttered egg noodles.
5 med. potatoes, cut into 1-in. pieces
2 med. onions, sliced
3 Tbsp. canola (or other vegetable) oil
1 (3 to 4 pound) beef boneless rump roast,
chuck eye roast or bottom round
1 tsp. instant beef bouillon
1/4 tsp. pepper
1 c. dairy sour cream
1/4 c. water
1 Tbsp. flour
1/4 c. minced dill weed
1 tsp. lemon juice
Cook and stir potatoes and onions in oil in Dutch oven over med. heat until onions are tender, about 10 mins. Remove potatoes and onions with slotted spoon. Cook beef in remaining oil, turning occasionally, until brown on every side, about 15 mins.; drain.
Add potatoes and onions to beef in Dutch oven; sprinkle and distribute with bouillon and pepper. Mix sour cream, water and flour with fork until smooth; pour over potato mixture. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Stir in dill weed and lemon juice. Cover and simmer until beef is tender, about 1/2 an hour longer.
Garnish with fresh dill if desired.
