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


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