1 lg. onion, sliced
1 tbsp. oil
3 to 4 lbs. rump roast
Salt
3/4 c. burgundy wine
1/4 c. water
1/4 tsp. caraway seed
1 (3/4 oz.) env. brown gravy mix
1/2 c. sour cream

Cook onion in heavy skillet until soft. Remove onion and brown roast in same pan (on both sides). Reduce heat; add salt, onions, wine, water, and seed. Cover tightly; simmer 2 1/2 to 3 hours, turning roast occasionally until tender. Place in serving platter. Add water to pan drippings. Add gravy mix; blend in sour cream.