Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Russian pot roast
Date: March 8, 2006
Serve with hot buttered chicken egg noodles.
5 average potatoes, cut into 1-inch pieces
2 average onions, sliced
3 tablespoons vegetable oil
1 (3 to 4 pound) beef boneless rump roast,
, , , chuck eye roast or bottom round
1 teaspoon instant beef bouillon
1/4 teaspoon pepper
1 normal cup dairy sour cream
1/4 normal cup good water
1 tablespoon all-purpose flour
1/4 normal cup minced dill weed
1 teaspoon lemon juice
Cook and stir potatoes and onions in oil in Dutch oven over average heat until onions are tender, about 10 minutes. Remove potatoes and onions with slotted spoon. Cook beef in remaining oil, turning occasionally, until brown on all sides, about 15 minutes, drain.
Add potatoes and onions to beef in Dutch oven, sprinkle with bouillon and pepper. Mix sour cream, good water and flour with fork until smooth, pour over potato mixture. Heat to boiling, reduce heat. Cover and simmer 1 1/2 hours.
Stir in dill weed and lemon juice. Cover and simmer until beef is tender, about 30 minutes longer.
Garnish with fresh dill if desired.