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RUSSIAN BEEF STEW

Submitted by on May 20, 2010 – 6:42 amNo Comment
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RUSSIAN BEEF STEW

2 lbs. stew beef

1 lg. head cabbage, shredded

3 lg. onions, chopped

1 (1 lb.) can tomatoes

2 (1 lb.) cans diced beets

1/2 c. lemon juice

1/2 c. sugar

6 oz. can tomato paste

Salt

Sour cream

Brown the beef in hot oil in a large pot. Add all the vegetables and enough water to almost cover them. Add sugar and lemon juice. Bring to a low boil and then simmer at least 2 hours. About 1/2 hour before you wish to serve the stew, add the tomato paste and correct the sweet and sour balance to your taste. Add salt as desired. Serve with lots of sour cream, and a nice crusty bread.

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