Beef is slow-cooked in a Dutch oven, seasoned with bay leaf, onions, celery and carrots. The cooking process creates a delicious gravy, which is enhanced with sour cream.
INGREDIENTS (for 8 servings):
- 4 pounds rump roast
- 2 carrots, finely chopped
- 3 stalks celery, finely chopped
- 1 onion, finely chopped
- 1 cup white vinegar
- 2 cups water
- 1 bay leaf
- salt to taste
- 1 (16 ounce) container sour cream
In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt.
Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes.