Title: Ukrainian Pot Roast
Categories: Ethnic Meat Entree European
Yield: 6 Servings
| 1 | c | Sour cream or plain yogurt |
| 1 | | Onion lg. sliced |
| 1 | | Carrot sliced |
| 3 1/2 | lb | Pot roast |
| 4 | | Salt pork slices |
| 2 | tb | Scallions chopped |
| 3/4 | c | Red wine burgundy or merlot |
| | | Salt & pepper to taste |
| 1/2 | c | Mushrooms fresh sliced |
| 2 | | Potatos cubed 1/2" |
| 1 | ts | Vinegar |
Lay the salt pork slices in the bottom of a roasting pan. Next mix the
scallions, carrot slices, potato cubes, and onion then place as a thick
layer on top of the salt pork. Rub the pot roast with the salt & pepper as
you wish and then brown it on all sides. Remove from pan and place into the
roaster. Add the wine and sour cream. Be sure that the sour cream is at
room temperature or it will toughen the meat. Place roaster cover on the
roaster and cook in oven at 350 degrees F for 2 1/2 hours. Skim fat from
juices after removing the roast. Thicken with flour add vinegar and bring
to a boil. Strain the gravy and serve over the sliced meat. Origin: Tatiana
Berov, Kyiv-Ukraine, circa 1996