• 10servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, D
MineralsNatrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 1 6 pound veal rump roast

  3. 2 medium onions, chopped should be about 2 cups

  4. 2 cups sour cream

  5. 3 cups chicken stock, divided

  6. 2 tablespoons dill weed

  7. 1 teaspoon seasoned salt

  8. 1/4 teaspoon red pepper flakes

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, melt the butter and brown the roast. Remove the roast and saute the onion in the remaining butter until light brown. Stir in the sour cream, 2 cups of chicken stock and the seasonings. Add the roast to the pot and baste with the sauce. Cover and simmer for 2-3 hours or until fork-tender. Add the rest of the chicken stock as needed. Serve with the sauce.


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