Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb BEEF CHUCK OR SIRLION ROAST
2 tb CORN OIL
1 ts SALT
1 ea PEPPER
1 1/2 ts GARLIC POWDER
1 ea LARGE CARROT, SLICED THIN
1 ea MEDIUM ONION, CHOPPED
3/4 c BURGANDY WINE
3/4 c SOUR CREAM, LITE, ROOM TEMP
1/2 c WATER
3 tb FLOUR
1 tb LEMON JUICE

RUB MEAT WITH SALT AND PEPPER. HEAT OIL IN DUTCH OVEN, OVER MEDIUM
HEAT. BROWN ROAST ON ALL SIDES. ADD GARLIC, ONION, AND CARROTS. COOK
UNTIL ONION IS BROWNED. DRAIN GREASE FROM PAN. LOWER HEAT AND ADD
WINE AND SOUR CREAM. COVER TIGHTLY AND SIMMER OVER VERY LOW HEAT FOR
2 TO 3 HOURS OR UNTIL MEAT IS TENDER.

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