Stove Top Roast
(Louisiana, MO, USA)
This recipe will take about 15 minutes to prepare and 1 hour to cook. It is a very good recipe that I have made for years so I don't even know where I got it any more.
The beef selection is not important but I usually use round steak.
3 lbs round steak (amount is not important either, can be 2 lbs or 2.5 or 4)
1/2 sour cream
1/2 diced onions
1 can beef stock or 2 cubes beef bullion dissolved in 2 cups of hot water
1/2 C flour
1 tblsp flour
1 tblsp oil
Saute the onions in the oil until brown. Remove. Keep oil hot.
Cut the beef into single portions, in most cases that would mean about 6 pieces.
Cover each piece of meat with flour and put in very hot oil to brown both sides, not cooked through
With all the browned meat in a large pan, pour in beef stock and simmer for 1 hour or until you cut the meat with a fork.
When tender, remove meat. Whisk 1 tablespoon flour into the sour cream, then whisk flour into remain beef stock. Stir until thickened.
With heat on very low, put beef back into the gravy and coat well.
Serve with potatoes.
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