1 (6 oz.) can tomato paste
1 (3 lb.) rump roast
2 c. cold chicken broth
1 c. dry white wine
1/4 c. dry sherry
1 lg. onion, sliced
1 stalk celery, chopped
1 bay leaf
1/2 tsp. oregano
2 tbsp. finely chopped caraway seed
3 tbsp. flour
Salt & pepper to taste
MSG to taste
1/2 c. sour cream

Spread tomato paste over roast. Place in shallow bowl with next 7 ingredients. Marinate overnight in refrigerator, turning once. Drain and save marinade. Put roast in Dutch oven. Bake at 450 degrees for 30-40 minutes or until brown. Remove from oven. Add reserved marinade. Simmer for several minutes. Add caraway seeds. Mix well.

Blend flour into 1 cup cold water. Add gradually to simmering marinade, stirring constantly. Stir in seasonings. Simmer for 2 1/2 hours until tender. Remove onion, celery and bay leaf. Stir in sour cream.

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