Pot Roast Stroganoff Recipe

• 4 lbs. pot roast
• 2 tbsp. vegetable oil
• Salt & pepper
• 1 beef bouillon cube
• 1 c. water
• 1/4 c. catsup
• 1 tbsp. Worcestershire sauce
• 1 tbsp. instant onion
• 1 teaspoon caraway seed
• 1 (4 ounce.) can minced mushrooms
• 2 tbsp. flour
• 1/2 c. lowfat sour cream
• 1 (8 ounce.) pkg. noodles, cooked

1. Brown meat in oil.
2. Season with salt and pepper.
3. Add in bouillon cube, water, catsup, Worcestershire sauce, onion and caraway seed.
4. Bring to boil.
5. Cover and simmer 2 1/2 hrs, adding water as needed.
6. Drain mushrooms, save liquid.
7. Add in water to make 1/2 c..
8. Remove meat.
9. Mix flour and mushroom liquid.
10. Add in to liquid in pot to thicken.
11. Add in mushrooms and lowfat sour cream.
12. Serve over noodles.
13. Yield: 8 servings.

pot roast, vegetable oil, salt, water, catsup, worcestershire sauce, onion, caraway seed, mushrooms, flour, sour cream, noodles

Taken from cookeatshare.com/recipes/pot-roast-stroganoff-23073 (may not work)