Blushin' Russian Casserole
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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 |
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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 |
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recipe usa group |
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(ID: 5454) Mirror: rec.food.recipes: Fri, Oct 29, 2004 |