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