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Viennese Pot Roast
Serves 6
Ingredients
4 tablespoons butter
1 carrot peeled, and sliced
1 small parsley root, peeled and sliced
2 stalks celery, white part, sliced
1/2 parsnip, peeled and sliced
1 small onion sliced
3 1/2lbs brisket or blade chuck
1 small bay leaf
pinch thyme
salt and pepper to taste
2 1/2 cups beef broth
3/4 cup sour cream
1 1/2 tablespoon flour
1 clove garlic, chopped fine
Method
Heat 2 tablespoons butter in a skillet, sauté carrot, parsley root, celery, parsnip and garlic until lightly browned. heat remaining butter in a Dutch oven or roasting pan, brown the meat on all sides. pour off fat. Add sautéed vegetables to meat, also all other ingredients except sour cream and flour. Cover pan and cook in 375° oven for 1 1/2 hours. Baste frequently.
Remove meat, skim off the fat. Stir in flour into the pan juices, Return meat to pan and cook uncovered at 350° for another hour or until meat is tender. Remove meat to hot serving platter. Rub gravy and vegetables through a strainer, add sour cream, heat through and serve with the meat.
