Beef Pot Roast A La Province Recipe
Ingredients
3 lbs. beef bottom round or blade pot roast
1/4 cup butter or margarine
3 carrots, chopped
4 stalks celery, chopped
1 onion, chopped
1 clove garlic, minced
1 can (6 oz.) sliced mushrooms (undrained)
1 can (10 1/2 oz.) condensed beef consomme
1 cup dairy sour cream
1/2 cup dry red wine
1 tablespoon drained capers
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon black pepper
Directions
Brown beef on all sides in heated butter in a heavy skillet having a tight-fitting cover.
Add the carrots, celery, onion, and garlic; cook until onion is golden, stirring occasionally.
Add mushrooms.
Blend thoroughly the consomme and remaining ingredients; pour into skillet.
Cover and simmer 2 to 3 hours, or until meat is tender.
Remove meat to heated serving platter and keep hot.
Skim any excess fat from gravy.
If desired, thicken gravy with flour.
Add the carrots, celery, onion, and garlic; cook until onion is golden, stirring occasionally.
Add mushrooms.
Blend thoroughly the consomme and remaining ingredients; pour into skillet.
Cover and simmer 2 to 3 hours, or until meat is tender.
Remove meat to heated serving platter and keep hot.
Skim any excess fat from gravy.
If desired, thicken gravy with flour.
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