Braised Cross Rib Roast, Bavarian Style
|Butter/Margarine||3 Tablespoon (50 Milliliter)|
|Onions||2 Medium, thinly sliced|
|Cross rib roast||4 Pound (2 Kilogram, 1 Piece)|
|Salt||1 1⁄2 Teaspoon (7 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Sugar||1⁄2 Teaspoon (2 Milliliter)|
|Tomatoes||125 Milliliter, chopped (1/2 Cup)|
|Flour||2 Tablespoon (30 Milliliter)|
|White wine/White vermouth||125 Milliliter (1/2 Cup)|
|Sour cream||125 Milliliter (1/2 Cup)|
€¢ Place the butter in an 8 x 12-inch (20 x 30 cm) glass or ceramic baking dish and melt 3 minutes at HIGH or until browned.
€¢ Add the onions, stir and microwave 2 to 3 minutes at HIGH or until the onions brown here and there.
€¢ Place the meat over the onions, microwave 1 minute at HIGH.
€¢ Turn the meat and microwave 4 minutes at HIGH.
€¢ Add the salt, pepper and sugar; mix together.
€¢ Add the tomatoes; stir well around the meat. Cover with a Pyrex lid or plastic wrap tightly fitted on the dish. Microwave 15 minutes per pound (500 g) at MEDIUM.
€¢ Turn the roast, stir the sauce in the bottom of the dish and let stand, covered, 20 minutes. Place the meat on a warm platter. Add the flour to the sauce, mix well. Add the wine or vermouth and the sour cream. Mix well together and microwave 1 to 2 minutes at MEDIUM, or until the sauce boils lightly. Stir well and pour over the meat.