Beef Pot Roast In Sour Cream Oksesteg I Surfløde Recipes

SLOW COOKER BEEF POT ROAST WITH SOUR CREAM SAUCE

Steps:

• Rub roast with garlic and season with salt and pepper.
• Place in the Crockpot and add chopped carrot, celery, and sliced onion.
• Cover and cook on low for 8 to 10 hours.
• In a bowl combine the sour cream with the flour and white wine.
• Add the sour cream mixture to the pot roast liquids about 15 to 20 minutes before the roast is done. Or remove the roast and keep warm; strain the liquids into a saucepan and add the sour cream mixture. Heat until hot and thickened. Do not boil.
• Serve with the sour cream sauce and hot cooked noodles. We recommend doubling the sauce.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• 1. Mix flour, 1 teaspoon salt and pepper; coat meat with flour mixture.
• 2. Melt shortening in large skillet or dutch oven; brown meat.
• 3. Add water and vinegar. Sprinkle dill weed over meat.
• 4. Cover tightly and simmer about 3 hours or until meat is tender.
• 5. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt.
• 6. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt.
• 7. Serve with sour cream gravy.
• 8. Sour Cream Gravy: Place meat and vegetables on warm platter.
• 9. Pour drippings from pan into bowl, leaving brown particles in pan.
• 10. Return 1 teaspoon drippings to pan. Blend in 1 tablespoon flour.
• 11. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
• 12. Measure drippings and add water to measure 1 cup liquid.
• 13. Stir in flour mixture. Heat to boiling, stirring constantly.
• 14. Boil and stir one minute. Season with salt and pepper.
• 15. Stir in one cup dairy sour cream and 1 teaspoon dill weed; heat through.

BEEF POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
• Rub generously over all sides of roast and then coat same with flour.
• On med-high in a large dutch oven, heat oil and brown roast on all sides.
• In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
• Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
• One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
• Serve with delicious sour cream gravy.
• SOUR CREAM GRAVY.
• Please meat and veggies on warm platter.
• Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
• Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
• Once all liquid is added, bring to a boil for one minute.
• Lower heat, Season with S&P to taste.
• Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• Gravy yields 2 cups.

SUCCULENT SOUR CREAM POT-ROAST

Steps:

• Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
• Slip rack under meat; sprinkle with salt and pepper.
• Add water, garlic, onion, tomato sauce, bay leaf and thyme.
• Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
• Cook sliced mushrooms in butter in small frying-pan until tender and golden.
• When meat is tender, remove to cutting board.
• Remove bay leaf.
• Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
• Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
• Slice beef; serve with hot buttered noodles sprinkled with paprika.
• Pass our cream sauce separately.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
• Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
• Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
• Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
• Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
• Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

BEEF POT ROAST IN SOUR CREAM (OKSESTEG I SURFLøDE)

Steps:

• Rub the roast well with salt and pepper. Brown it on both sides in the butter. Place the onion slices on top of the roast. Add the water, sour cream and wine.
• Cover the pan and cook slowly either on top of the stove or in the oven for 3 hours or until tender, adding a little more wine if necessary.
• Place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.