This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pot Roast with Dill Pickles and Sour Cream
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- #19714
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 pounds bottom or top round roast
2 tablespoons peanut oil
1 large onion, peeled and chopped
4 dried mushrooms, optional
6 peppercorns
1 bay leaf
1/4 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream
directions
Brown the roast well in the oil (be sure that the pan is hot before you put in the oil or meat). Place the meat in a covered casserole, and add all the remaining ingredients except the sour cream.
Simmer for about 2 hours, or until the meat is very tender. Add the sour cream and simmer for an additional half hour. Slice and serve with the rich sauce on top.
Recipe Source: The Frugal Gourmet Cookbook
added by
janic412
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
May 13, 2019
This is a great meal, I have been making it since the Frugal Gourmet was on my local PBS station in the late eighties. Everyone loves it.
October 29, 2018
I have been making this recipe for years. It's my family's absolute favorite pot roast recipe! After a few years, I changed the dried mushrooms to sliced white mushrooms and add them closer to the end of cooking. This recipe is easy and so delicious! I serve it with mashed potatoes and use the creamy sauce like gravy.