Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325? for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season with salt and pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Tranfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above. MC formatting and posted by firstname.lastname@example.org Serving Ideas : Can serve with peas & carrots. NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal. Posted to MC-Recipe Digest V1 #324 Recipe by: BHG, Beef Cookbook From: Roberta Banghart
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 47 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 40mg||12 %|
|Sodium 19mg||1 %|
|Potassium 110.8mg||3 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 31.6g|
|Protein 6.1g||9 %|
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Calories per serving: 205
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