Beef Round In Sour Cream Gravy
|Thin salt pork slices||4|
|Onion||1 Large, sliced|
|Green onion||1 , chopped|
|Carrot||1 Large, peeled and sliced|
|Garlic||1 Clove (5 gm), minced or mashed|
|Beef bottom round/Beef rump||4 Pound|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
Lay 2 slices salt pork in the bottom of a heavy kettle.
Add onions, carrot, and garlic, and saute lightly.
Remove vegetables from pan and set aside.
Rub meat well with pepper and salt, and brown on all sides.
Reduce heat; stir in wine and sour cream, blending until smooth.
Add sauteed vegetables and cover with remaining salt pork.
Cover kettle and cook slowly 2 1/2 hours.
Transfer meat and vegetables to a hot platter and discard salt pork.
Blend flour paste into the juices and cook until smooth.
Stir in lemon juice.
Slice meat and pour over gravy.