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Russian Pot Roast

Serve with hot buttered egg noodles.



  1. Cook and stir potatoes and onions in oil in Dutch oven over medium heat until onions are tender, about 10 minutes.
  2. Remove potatoes and onions with slotted spoon.
  3. Cook beef in remaining oil, turning occasionally, until brown on all sides, about 15 minutes; drain.
  4. Add potatoes and onions to beef in Dutch oven; sprinkle with bouillon and pepper.
  5. Mix sour cream, water and flour with fork until smooth; pour over potato mixture. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
  6. Stir in dill weed and lemon juice. Cover and simmer until beef is tender, about 30 minutes longer.
  7. Garnish with fresh dill if desired.


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