POT ROAST WITH SOUR CREAM GRAVY
The sour cream gravy with this is creamy, and has a great flavor. It's really easy to make, and great on a winter afternoon.
Provided by KittyKitty
Categories Roast Beef
Time 3h10m
Yield 5-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 283, Fat 15.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 185.7, Carbohydrate 33.9, Fiber 4.8, Sugar 6.9, Protein 4.7
BEEF POT ROAST WITH SOUR CREAM GRAVY
If you want a delicious surprise away from the basic roast recipes, try this one. I call this upscaled home cooking. The irresistible dill gravy is a HIT and made the meal. Cook on stove top or use crock pot. Pour gravy over each slice of beef and the veggies, then use crusty bread to soak up the leftover gravy.....so good!
Provided by Southern Lady
Categories One Dish Meal
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
RICH AND CREAMY BEEF STROGANOFF
A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.
Provided by SANFRANCOOK
Categories Main Dish Recipes Beef Beef Stroganoff Recipes
Time 1h50m
Yield 8
Number Of Ingredients 18
Steps:
- Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
- Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
- Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
- Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g
HOMEMADE SOUR CREAM
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Provided by Celestial
Categories Side Dish Sauces and Condiments Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
SUCCULENT SOUR CREAM POT-ROAST
Make and share this Succulent Sour Cream Pot-Roast recipe from Food.com.
Provided by Julesong
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
CROCK POT POT ROAST WITH SOUR CREAM
This was a really simple and good recipe I found online. Depending on the size of your roast, you might want to double the sour cream mixture.
Provided by Sassy in da South
Categories Roast Beef
Time 12h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rub roast with garlic and season with salt and pepper.
- Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low 10 to 12 hours.
- About 45 minutes prior to roast being done, combine sour cream, flour, and white wine.
- Add sour cream mixture 30 to 40 minutes before done.
- Serve with hot cooked noodles.
Nutrition Facts : Calories 874.6, Fat 65.3, SaturatedFat 27.7, Cholesterol 221.3, Sodium 208.8, Carbohydrate 7.4, Fiber 0.7, Sugar 1.4, Protein 57.2
ROAST BEEF SOUR CREAM ENCHILADAS
This is a great use for leftover or even canned roast beef and standard pantry/refrigerator items. The original recipe had melted butter poured over everything, but we found this to be unnecessary. There's no enchilada sauce or canned soups in this recipe and while it can be a bit time consuming, it's very, very simple. Also simply delicious! A favorite in our house since I was a very young girl. *Special note: We have been making this with low fat sour cream and cheese and heating the tortillas in the microwave to soften to cut the fat content. It turns out just fine.
Provided by Morgorond
Categories Roast Beef
Time 40m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 686.4, Fat 46.8, SaturatedFat 27.6, Cholesterol 148.7, Sodium 923.9, Carbohydrate 29.1, Fiber 3.7, Sugar 2.8, Protein 39.5
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