Pot Roast Stroganoff

1. In a Dutch oven, or large pan with a thight-fitting cover, borwn meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add water; bring to a boil and dissolve bouillon cube. Reduce heat and add catsup, wine, worcestershire sauce, and caraway seed. 4. Return meat to pan. Cver and simmer for 2½ to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 6. For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 T (or less) of fat. Add enough water (or other liquid) to measure 1½ cups of liquid. Return to pan. 7. In same cup, add mushroom juice and enough water to measure ½ cup, and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. 8. Remove pan from heat. Add sour cream, a small amount at a time and mix well. Taste gravy and correct seasoning, if necessary, with salt and pepper. If gravy is not hot enough when ready to serve, place pan over very low heat, but do not boil, or gravy will curdle. (Note: The flavor of the gravy is not affected should curdling occur.) 9. Slice meat and serve with gravy and noodles.

The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) MMMMM Happy Charring

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