Categories: Beef, Meats 
      Yield: 6 servings 
  
      3 lb Bottom or top round roast 
      2 tb Peanut oil 
      1 lg Yellow onion, peeled & 
           - chopped 
      4    Dried mushrooms (optional) 
      6    Peppercorns 
      1    Bay leaf 
    1/4 c  Beef stock or bouillon 
      3    Dill pickles, chopped 
      1 c  Sour cream 
  
  Brown the roast well in the oil (be sure that pan is hot before you put in 
  the oil or the meat). lace the meat in a covered casserole, and add all 
  the remaining ingredients except the sour cream. Simmer for about 2 hours, 
  or until the meat is very tender. Add the sour cream, and simmer for 1/2 
  hour more. Slice and serve with the rich sauce on the top.