Chyrel's Recipes From Friends

Blushin' Russian Casserole Recipe

Blushin' Russian Casserole
Posted By: Karen  Fri 19 Mar 2004 4:46 am

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


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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