| Ingredients: 5 pounds rump roast, trimmed
2 teaspoons salt
white pepper
3 tablespoons butter
1 large onion, sliced
1/2 cup water
1 cup sour cream
3/4 cup dry red wine
2 tablespoons flour
Directions:1. Rub the roast well with salt and pepper. Brown it on both sides in the butter. Place the onion slices on top of the roast. Add the water, sour cream and wine.
2. Cover the pan and cook slowly either on top of the stove or in the oven for 3 hours or until tender, adding a little more wine if necessary.
3. Place the roast on a hot platter while you blend the flour into the liquid in the pan to make the gravy.
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