Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 md Potatoes, peeled and cut
-into 1" chunks
3 ts Salid oil
2 md Onions, sliced
4 lb Beef boneless rump roast,
-chuck or bottom roast
1 ts Beef bouilion
1/4 ts Black pepper
1 c Sour cream
1/4 c Water
1 tb Flour
1/4 c Snipped dill weed
1 ts 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 1/4 teaspoon black
pepper.

Mix together the 1 cup sour cream, 1 tablespoon flour, 1/4 cup water
with a fork until smooth. Pour over meat/potato mixture. Heat to
boiling, reduce heat. Cover and simmer 1 1/2 hours.

Stir 1/4 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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