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Sour Cream Gravy presented by Marigold Bed & Breakfast
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1/8 teaspoon pepper
Meat drippings
1/2 cup water
1 cup dairy sour cream
6-8 medium onions, peeled
3 tablespoons flour
1 pound carrots, peeled and quartered
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Coat both sides of meat with flour. In a Dutch oven melt butter. Over medium heat brown meat on both sides; sprinkle with salt, stock base and pepper. Add water. Cover and cook in preheated 350 degree oven 1 1/4- 1 1/2 hours. Add onions, carrots, and potatoes, sprinkle with salt. Cook and cover 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a warmed platter; keep warm.
To prepare Gravy: measure drippings; skim off fat if desired. Add enough water to make 11/3 cups. Pour bake into Dutch oven. Heat drippings to boiling; combine sour cream and flour and stir into drippings Heat stirring constantly, until thickened. Serve with Pot roast. Makes 6-8 servings.
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Marigold Bed & Breakfast
Chesterland (Geauga County), Ohio
A Special Place for All Seasons!
Winner of Best Breakfeast in the Midwest Awards!
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Click here for pictures and information about the inn.
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More Marigold Bed & Breakfast Recipes:
EGGNOG for TWELVE
| Irish Soda Bread
| Cherry Nut Cake
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Appetizers
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