I'm not sure where I got this many years ago. It's a standard in our house. You can use fresh mushrooms if you prefer. The sour cream really makes the gravy special. I serve this over cooked noodles, or boiled potatoes.

Ingredients

6 serv.

chuck roast or 3 lbs rump roast↗3 lbs
paprika↗1 tablespoon
salt↗2 teaspoons
pepper↗1⁄4 teaspoon
vegetable oil↗2 tablespoons
water↗1⁄2 cup
bay leaf↗1
sliced mushrooms, drained1 (4 ounce) can
onions, small white↗8 -10
small carrots, cut or whole↗8
parsley, minced↗2 tablespoons
tomato sauce↗2 (8 ounce) cans
sour cream↗1 cup
cooked small noodles or boiled potatoes

Step-by-step instructions

1
Trim excess fat from meat.
2
Sprinkle meat with paprika, salt and pepper.
3
Brown meat in hot oil in a dutch oven or large pan.
4
Add water and bay leaf. Cover and simmer, 1-1/2 to 2 hours, or until meat is tender.
5
Place mushrooms, onions, and carrots over and around the meat, pour in tomato sauce.
6
Cover and simmer 60 minutes, or until vegetables are done.
7
Add parsley.
8
Just before serving, remove from heat and gradually stir in sour cream.
9
Serve with cooked small noodles or boiled potatoes.

Source: food.com

Original recipe ↗

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