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    PrimaRecipes --> Beef

    category: Beef
    keywords: Meats, Beef
    servings: 6 servings
          5 lb Bonless Rolled Chuck Roast
          2 T  Unbleached Flour
          1 T  Cooking Oil
        1/2 t  Salt
        1/4 t  Pepper
        3/4 c  Water
          1 ea Clove Garlic, Pressed
          2 ea Small Onions, Chopped
        1/2 c  Tomato Sauce
          1 ea Bay Leaf
        1/8 t  Thyme Leaves
        1/2 lb Fresh Mushrooms, Sliced
          2 T  Butter
          1 c  Dairy Sour Cream
          1 x  Hot Buttered Noodles
          1 x  Paprika
    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.

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