Sour Cream Roast Food

SOUR CREAM ROAST

Steps:

• In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.
• Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves and onion.
• Cover, and roast for 3 to 4 hours in the preheated oven, or until the roast is fork tender.
• Let the roast sit, and remove 1/3 cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream, and stir into the meat juices. Add 1 cup of water, and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes or meat.

POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Brown roast on all sides in hot oil in a large Dutch oven; add water. Cover, reduce heat, and simmer 2 1/3 hours.
• Add vegetables, cover and simmer 30 minutes longer or until vegetables are tender, adding additional water if needed.
• Remove roast and vegetables to a serving dish. drain off drippings, leaving 2 tablespoons of drippings in pan; reserve remaining drippings.
• Stir flour into drippings in pan with wire whisk, cook over medium heat until browned, stirring constantly.
• Add enough water to reserved drippings to make 1 cup, stir into flour and cook, stirring constantly, until smooth and slightly thickened.
• Add sour cream, salt and pepper, cook stirring constantly until thoroughly heated. Serve gravy with roast, and vegetables.

SUCCULENT SOUR CREAM POT-ROAST

Steps:

• Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
• Slip rack under meat; sprinkle with salt and pepper.
• Add water, garlic, onion, tomato sauce, bay leaf and thyme.
• Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
• Cook sliced mushrooms in butter in small frying-pan until tender and golden.
• When meat is tender, remove to cutting board.
• Remove bay leaf.
• Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.
• Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil.
• Slice beef; serve with hot buttered noodles sprinkled with paprika.
• Pass our cream sauce separately.

BEEF POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
• Rub generously over all sides of roast and then coat same with flour.
• On med-high in a large dutch oven, heat oil and brown roast on all sides.
• In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
• Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
• One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
• Serve with delicious sour cream gravy.
• SOUR CREAM GRAVY.
• Please meat and veggies on warm platter.
• Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
• Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
• Once all liquid is added, bring to a boil for one minute.
• Lower heat, Season with S&P to taste.
• Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• Gravy yields 2 cups.

SOUR CREAM ROAST RECIPE

Steps:

• In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator.
• Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves, and onion.
• Cover and roast for 3 to 4 hours in the preheated oven, or until the roast is fork-tender.
• Let the roast sit and remove ⅓ cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream and stir into the meat juices.
• Add 1 cup of water and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes, or meat.

ROAST BEEF SOUR CREAM ENCHILADAS

Steps:

• Heat 1/2 inch oil in skillet and briefly fry corn tortillas to soften. Drain well.
• Shred canned or left over roast beef and any juices with fork and heat in small saucepan.
• Place 1 to 2 tablespoons roast beef in center of each tortilla and sprinkle with diced onion and small amount of each kind of cheese.
• Place in 9X13 baking dish and repeat until all 12 tortillas have been stuffed.
• Sprinkle any remaining onion and beef over tops of enchiladas.
• Mix sour cream with undrained green chiles and spread over enchiladas.
• Top enchiladas with remaining cheeses.
• Bake at 350 for 20-25 minutes or until warmed through and bubbly.
• Do NOT over bake or tortillas will be tough on the bottom.

AWESOME ROASTED POTATOES WITH SOUR CREAM DIP

Steps:

• Wash and chunk potatoes. Can peel if you want. I usually don't.
• Mix all ingredients except the parmesan cheese and toss with potatoes.
• Pour into a baking dish.
• Marinade for 30 minutes.
• Bake at 350 for 60 minutes or until fork tender.
• Sprinkle with the cheese just before serving.
• Time depends on size of potatoes.
• NOTE: Depending on your personal likes you can mix the potatoes and oil/seasoings in a bowl,marinade then just spoon the potatoes into an oiled or sprayed baking dish and then drizzle with as much of the oil/seasoning mixtue as you would like to use.
• Sour Cream Dip.
• Mix all ingredients. Chill for an hour.

HOMEMADE SOUR CREAM

Steps:

• Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.