Blushin' Russian Casserole
|
| |
| 2 | pounds, boneless chuck steak |
| 2 Tbsp | vegetable oil |
| 12 oz. | raw carrots, (8-9) |
| 12 oz. | small raw beets, (about 6) |
| 2 large | onions |
| 2 cup | water, divided |
| 2 | beef bouillon cubes |
| 2 Tbsp | brown sugar |
| 2 Tbsp | wine vinegar |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| 12 oz. | fresh tomatoes, (about 2 med) |
| 1 medium | cabbage core, cut in 8 wedges |
| | sour cream, horseradish, for garnish |
| |
| |
| cut beef into cubes and set aside. peel vegetables, slice 1/4" thick |
| (slice onions lengthwise). set aside. preheat oven to 375° in 4 1/2-5 qt. |
| burner safe casserole, over high heat, brown meat a little at a time in 2 |
| tbsp oil. when meat is browned, put in casserole with carrots, beets & 1 |
| cup water. bake at 375* for 30 minutes. dissolve bouillon cubes in 1 cup |
| water. add brown sugar, vinegar, salt & pepper. after baking 30 minutes, |
| remove from oven and add onions, tomatoes & cabbage wedges. pour bouillon |
| over all. reduce temperature to 350°, cook 1 hour more. vegetables |
| should be somewhat crunchy. serve in a shallow soup plate, with a garnish |
| of sour cream & horseradish. serves 8 |
| |
| recipe usa group |
| |
| -- |
| (ID: 5454) Mirror: rec.food.recipes: Fri, Oct 29, 2004 |