About this recipe:This is my grandmother's recipe. Beef is slowly cooked until tender, with soured cream added at the end to create a luscious gravy. Serve with plenty of bread to mop up the gravy.
2kg (4 lb) beef rump roast
2 carrots, finely chopped
3 stalks celery, finely chopped
1 onion, finely chopped
225ml (8 fl oz) white wine vinegar
450ml (16 fl oz) water
1 bay leaf
salt to taste
450ml (16 fl oz) soured cream
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
In a casserole pot over medium high hea, sear beef until browned on all sides. Scatter chopped carrots, celery and onions over and around roast. Add vinegar and water, and add bay leaf and salt.
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 soured cream into gravy until blended. Return sliced meat to casserole dish, and simmer for 15 minutes.