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.