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Russian Stew

ID: 57   Beef  
1 1/2 lbs. shoulder beef, diced
1 marrow bone
2 cups sliced peeled onions
1 cup pared, slivered carrots
2 cups diced celery and leaves
2 cups diced pared beets
1 lb. head cabbage, quartered
2 cups diced pared potatoes
2 tbsp. salt and pepper
1 - #2 1/2-can tomatoes
Sour cream

Put beef, bone, and raw vegetables in a Dutch oven. Cover with boiling water, simmer 1 1/2 hours, or until meat and vegetables are tender. Add salt, pepper and tomatoes, heat well.

Top each serving with 1 tsp. thick sour cream.

Recipe Source: BMD
Submitted by:
Creative Cooking

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