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Receta Potted Rump Roast With Tomato Sour Cream Gravy
by Global Cookbook

Potted Rump Roast With Tomato Sour Cream Gravy
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Ingredientes

  • 4 slc Thick bacon
  • 2 med Onions, sliced thin
  • 5 lb Rump roast, tied in a roll
  • 1/2 tsp Grnd cloves
  • 1/2 tsp Grnd ginger
  • 1 c. Water
  • 1 1/2 Tbsp. Strong beef base
  • 1 x 14 oz can diced tomatoes, liquid removed
  • 1 Tbsp. Granulated sugar
  • 1 Tbsp. Lemon juice
  • 1/4 c. Lowfat sour cream

Direcciones

  1. In a deep, heavy pot, fry the bacon for three min. Separate the onion slices into rings and saute/fry the rings till tender and translucent/soft. Rub the roast with cloves and ginger then place it on top of the onions in the pot.
  2. Add in the water. Cover tightly and cook over a low flame for 4 1/2 to 5 hrs till tender. Remove roast from pot and wrap in foil. Set aside. Remove bacon and throw away. Cold the gravy in the refrigerator till the fat congeals on the top. Remove the fat and measure out one c. of the gravy.
  3. Reserve the remaining gravy for another use. Mix the c. of gravy in the pot with the beef broth, tomatoes, sugar and lemon juice. Bring to a low boil. Reduce the heat to very low and stir in the lowfat sour cream. Cut the meat into 1/2 inch slices return to the pot and simmer in the thickened gravy for one hour, covered. Adjust seasonings and serve along with noodles or possibly potato pancakes.