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Blushin' Russian Casserole




Source of Recipe


the web


List of Ingredients




2 Pounds, boneless chuck steak
2 T. vegetable oil
12 oz. raw carrots, (8-9)
12 oz. small raw beets, (about 6)
2 large onions
2 C. water, divided
2 beef bouillon cubes
2 T. Brown sugar
2 T. wine vinegar
1 t. salt
1/2 t. Pepper
12 oz. fresh tomatoes, (about 2 med)
1 med cabbage core, cut in 8 wedges
Sour cream, horseradish, for garnish

Recipe



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 T. oil.
When meat is browned, put in casserole with carrots, beets & 1 C. 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