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Russian Stew

ID: 57 Beef

Ingredients:

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

Instructions:
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
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Russian Stew
ID: 57 Beef


Ingredients:
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

Instructions: 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 USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.