Ingredients
1 large Pikes Peak roast (boneless) or Rolled Rump roast
Salt and Pepper
fresh garlic 2 cloves (crushed)
Dash of Nutmeg
6 heaping tablespoons of Hungarian Paprika
1 beef boullion cube
16 oz. sour cream
Preparation
Choose a large Pot with a tight lid. Season your beef with salt and pepper, then brown in olive oil. Turn off heat and add 2-3 large cloves of garlic (crushed) 2 heaping tablespoons paprika, dash of nutmeg, boullion cube and water to make 2 inches in the bottom of the pan. Cover tightly and simmer for number of hours necessary till done. Turn occasionally while cooking. Remove meat to heated platter. Add sour creme gradually to hot gravy, after tasting and adding more fresh paprika (usually 1-2 tablespoons). Heat to just below biling. Serve with any kind of potato.
