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    Blushin' Russian Casserole


    Source of Recipe


    Internet

    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

 

 

 


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