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Beef in Bay Leaf Gravy

By: GOURMETFOX  
"My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy."

Rating: This weblink has been rated 12 times with an average star rating of 3.5 Read Reviews (10)

Rate/Review | 316 people have saved this

What to Drink?

Wine Cabernet Sauvignon
Prep Time:
30 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 4 pounds rump roast
  • 2 carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 1 onion, finely chopped
  • 1 cup white vinegar
  • 2 cups water
  • 1 bay leaf
  • salt to taste
  • 1 (16 ounce) container sour cream

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 620 | Total Fat: 44.4g | Cholesterol: 163mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2005 by JellyBean 
I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by cookingfool 
I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2002 by SP705 
It's a great dish and we Czechs call it SVICKOVA MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2003 by ROXANN4837 
No one in my family liked this. The meat was tender but it tasted like vinegar. Maybe I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2002 by TOMMYV007 
i never follow recipes but i trust this is deliscious as is. i added it to my recipe box. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2008 by Lisa Ceh 
This recipe was too sour. The use of white vinegar was over powering. My husband refused to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2008 by sliker's-Kitchen Supporting Member (Click to learn more about Supporting Membership)
This is a wonderfull recipe I will use it, as is, over and over again Thank You "GURMETFOX"!! MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2006 by JUDI LEAMING 
This sounded like such a winner that I almost invited guests ... thank heaven I didn't! The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2006 by Bronwyn 
A really fantastic dish. I used a cross-rib roast and halved the recipe, and it was still... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2002 by DANISHA 
This was way to tart for me. MORE

 
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