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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. In a Dutch oven over medium high heat, sear roast until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and season with bay leaf and salt. | 2. Reduce heat to low, and cook for 2 to 3 hours. Remove roast to a cutting board, and slice thinly. Remove bay leaf, then stir sour cream into gravy until blended. Return sliced meat to Dutch oven, and simmer for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	4	pounds		1613.8703	0.0	359.0408	9.0667
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
onion	1		chopped	64.0	14.944	1.76	0.16
white vinegar	1	cup		42.84	0.0952	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
salt	to taste			-	-	-	-
cream	1	container	sour	-	-	-	-

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