3 lb. bottom or top round roast
2 tablespoons peanut oil
1 large yellow onion, peeled, chopped
4 dried mushrooms, optional
6 peppercorns
1 bay leaf
3 squeezed garlic cloves
Dash of red pepper flakes
1/4 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream
| | Brown the roast well in the oil (be sure that pan is hot before you
put in the oil or the meat). lace the meat in a covered casserole,
and add all the remaining ingredients except the sour cream. Simmer
for about 2 hours, or until the meat is very tender. Add the sour
cream, and simmer for 1/2 hour more. Slice and serve with the rich
sauce on the top. Serves 6.
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