4 lbs. pot roast
2 tbsp. vegetable oil
Salt & pepper
1 beef bouillon cube
1 c. water
1/4 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. instant onion
1 tsp. caraway seed
1 (4 oz.) can chopped mushrooms
2 tbsp. flour
1/2 c. sour cream
1 (8 oz.) pkg. noodles, cooked

Brown meat in oil. Season with salt and pepper. Add bouillon cube, water, catsup, Worcestershire sauce, onion and caraway seed. Bring to boil. Cover and simmer 2 1/2 hours, adding water as needed. Drain mushrooms, save liquid. Add water to make 1/2 cup. Remove meat. Mix flour and mushroom liquid. Add to liquid in pot to thicken. Add mushrooms and sour cream. Serve over noodles. Yield: 8 servings.