1. Melt the butter or oil in a pan which is large enough to hold your roast and comes with a tight-fitting lid. 2. Rub the roast all over with salt, pepper and paprika and brown on all sides in the hot fat. Remove to a plate. 3. Add the finely chopped vegetables and brown them, stirring often. Put the roast back in the pan. 4. Add the tomato paste (thin with 1/2 cup water), and the spices. Pour another cup of water into the pan, stir and close the lid tightly. 5. Braise on low heat for 1 1/2 - 2 hours, or until roast is fork tender. Check roast occasionally and add water as necessary. 6. Remove the roast and keep warm. 7. For a smooth sauce purée the vegetables using a hand blender. Add the sour cream to the sauce and heat through. Taste and adjust the seasonings. You may want to add a little lemon juice as well as salt and pepper. 8. Tip: To keep the large allspice out of the sauce, you may wish to put them and the bay leaf in a twist of cheesecloth tied with string so that you can remove them before you finish the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
