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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Rest Eastern European

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process. | 2. Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes. | 3. Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder roast	4	pounds		1613.8703	0.0	359.0408	9.0667
purpose flour	3	tablespoons		1613.8703	0.0	359.0408	9.0667
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	2		sliced	128.0	29.888	3.52	0.32
salt	2	teaspoons		-	-	-	-
beet	4			-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
prune	1	pound	pitted	476.2726	126.0988	3.9463	0.9072
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.