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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is from a Safeway/Vons magazine and was a prize winner in one of their contests. Wonderful on a cold, winter's day. Ingredients:
2 tablespoons canola oil |
1 lb boneless beef chuck or 1 lb beef round steak, cut into 1 inch pieces |
1 1/2 teaspoons salt |
3 tablespoons butter |
1 onion, chopped |
6 garlic cloves, chopped |
8 cups beef broth |
2 bay leaves |
2 lbs beets, peeled and cut into 1/4 inch pieces |
1 cup carrot, thinly sliced |
2 lbs potatoes, peeled and cut into 1/2 inch pieces |
4 cups cabbage, thinly sliced |
5 tablespoons lemon juice |
fresh ground black pepper |
sour cream |
Directions:
1. Heat oil in a large pot and brown beef in two batches, sprinkling each batch with 1/2 teaspoon salt.
2. With a slotted spoon, transfer beef to a bowl and set aside.
3. In the same pot, melt butter and add onion and 1/2 teaspoon salt.
4. Cook, stirring, until onions are soft, about 3 minutes.
5. Add half of the garlic and cook until fragrant, about 2 minutes.
6. Add reserved beef, beef broth, bay leaves and 2 cups water.
7. Bring to a boil; lower heat, cover and simmer until beef is tender, about 1 hour.
8. Add beets and cook 10 minutes; then add carrots and potatoes and cook until tender, about 10 minutes.
9. Add cabbaqe and remaining garlic and cook until cabbage is wilted, about 5 minutes.
10. Stir in lemon juice and season with salt and pepper to taste.
11. Serve with sour cream to dollop into the borscht.
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