Pot Roast with Dill Pickles
(from Jeff Smith's book "The Frugal Gourmet",
the chapter on Polish cooking)
3 pounds bottom or top round roast
2 tablespoons peanut oil
1 large yellow onion, peeled and chopped
3 or 4 dried mushrooms (optional)*
6 peppercorns
1 bay leaf
1/4 cup beer stock or bouillon
3 dill pickles, chopped
1 cup sour cream
Brown the roast well in the oil (be sure that pan is hot before you put in
the oil or the meat). Place the meat in a covered casserole, and add all
the remaining ingredients except the sour cream. Simmer for about 2 hours,
or until the meat is very tender. Add the sour cream, and simmer for 1/2
hour more. Slice, and serve with the rich sauce on the top.
*These mushrooms are necessary to good Polish cooking and they can be found
in fancy food shops. You do not need expensive dried imported Italian
mushrooms, and you will find domestic varieties as well as good varieties
from South America, mainly Chile. Ask for domestic or South American dried
boletus.
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