Pot Roast with Macaroni
|Rump roast||2 1⁄2 Pound (1 Piece, 1 1/4 Kilogram)|
|Butter||20 Gram (1 Tablespoon)|
|Red wine||500 Milliliter (2 Cups)|
|Onions||2 , chopped|
|Fresh cream/Sour cream||1⁄2 Cup (8 tbs)|
|Macaroni||3⁄4 Pound (375 Gram)|
|Boiling water||1 1⁄2 Liter (6 Cups)|
1. Rub the salt and pepper into the meat and fry in butter until the meat is brown all over. Remove and put into a large saucepan. Pour the wine into the frying pan, swill it around while it is still hot and pour over the meat.
2. Add the onions, bay leaves and peppercorns and cook over low heat for 1 1/2 hours. The meat should be tender but not overcooked. Add the sour cream.
3. Meanwhile put the macaroni into 6 cups of boiling salted water, bring to the boil again, turn to a low heat and boil until tender, about 20 minutes. Strain and add butter.
4. To serve, cut the meat into slices and arrange on a dish and garnish with macaroni.