Horseradish Stuffed Roast Beef

Number of Servings: 4-6

2 Lb. Roast beef
Salt, pepper
2 Tbsp. Flour
4 Tbsp. Oil
4 Tbsp. Prepared horseradish
6 Tbsp. Sour cream
2 Eggs
3 Tbsp. Breadcrumbs

Rinse and dry roast. Rub with salt and pepper and coat with flour. Brown in hot oil in a Dutch oven. Add 1 Cup water and braise covered for 1 hour. Add more water as necessary. For filling, mix horseradish, sour cream, eggs and breadcrumbs. Season with salt, pepper and sugar. Remove the roast from pan, let cool, cut in 1/2 inch slices nearly to the bottom. Spread filling between slices. Tie lengthwise with sting. Return meat to the Dutch oven and braise 15 minutes. Before serving, remove string and pour pan drippings over meat.