"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 to 4 lb. beef round roast all-purpose flour 1/4 c. butter salt 1/8 tsp. pepper 1 beef boullion cube 6 to 8 med. onions, peeled 1 lb. carrots, peeled & quartered 3 to 4 potatoes, peeled & quartered 1 c. sour cream (room temp.)
Coat roast with flour. Brown in butter slowly on both sides. Sprikle with 1 tsp. salt and pepper. Dissolve boullion cube in 1/2 c. hot water; pour over roast. Cover. Bake in preheated 350 degree oven for 1 hour and 15 minutes. Add onions and carrots; cook 15 more minutes. Add potatos; sprinkle with salt to taste. Bake for 30 to 40 minutes or until vegetables are tender. Remove roast and vegetables; keep warm. Pour 1 1/3 c. drippings into saucepan. Blend 3 Tbsp. flour and 1/4 c. cold water. Bring drippings to a boil. Stir in flour mixture gradually; cook, stirring constantly, until thickened. Reduce heat to low; stir in sour cream gradually. Heat to serving temperature.
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