Serve something more fulfilling than your average weekday meal with this complete dish of beef, vegetables and gravy.
Serves 6 to 8
3 kilos rump of beef (what is used for roast beef, or you may use whole kalitiran) 1/2 cup all-purpose flour, seasoned with 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper 5 tablespoons vegetable oil 2 medium-sized onions, rough-chopped 2 tablespoons chopped fresh dill or 1 1/2 teaspoon dried dillweed 1/4 cup fresh parsley, minced or 2 tablespoons dried parsley 1 250-gram packet tomato sauce 2 cups beef broth (or 1 beef bouillon cube, dissolved in 2 cups water) 3 large carrots, peeled, cut into 1/2-inch pieces 3 large potatoes, peeled, cut into 1-inch cubes and placed in a bowl of water 1/2 cup sour cream
1 Dredge beef with the seasoned flour, coating all sides.
2 Place a heavy pot (large enough for the beef) over medium-high heat. Add 5 tablespoons oil to the pot and brown the meat, searing all sides. Reduce heat to low.
3 Add onions, cover the pot with a lid, and cook for 10 minutes.
4 Add the herbs, tomato sauce, and beef broth. Cover pot tightly and simmer on low heat 3 1/2 to 4 hours, until meat is fork-tender.
5 Add the carrots and potatoes in the last 20 minutes of cooking.
6 Remove the pot from the flame.
7 Place the beef on a clean chopping board. Let cool 10 minutes and slice into adequate portions. Return sliced beef to pot. Stir in sour cream. If available, stir in additional 2 tablespoons of parsley and 1 tablespoon of fresh dill.