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Makes 6 servings2 pounds beef chuck pot roast 1/3 cup flour 1 teaspoon salt Dash pepper 1/3 cup CRISCO 1 cup water 1/2 cup chopped onion 2 tablespoons catsup 2 teaspoons instant beef bouillon granules or 2 beef bouillon cubes, crushed 1 teaspoon paprika 2 bay leaves 1/2 cup dairy sour cream 3 teaspoons flour Hot cooked noodles Cut meat into 1-inch cubes. In plastic bag, combine the 1/3 cup flour, salt, and pepper. Add meat to flour mixture, a few pieces at a time, and shake to coat. In skillet, brown meat on all sides in hot Crisco. Transfer the browned meat to slow electric crockery cooker. Stir in the water, onion, catsup, bouillon granules, paprika, and bay leaves. Cover and cook on low-heat setting for 8 to 10 hours. Turn cooker to high-heat setting. When mixture boils, remove bay leaves. Combine the sour cream and 3 tablespoons flour. Slowly blend 1 cup of the hot cooking liquid into sour cream mixture; return to hot mixture. Cook and stir till thickened. Serve over hot cooked noodles. |
