1 - 9 of 9 for russian stew

In dutch oven melt butter, add onion, potatoes, apples and garlic, cook 5 minutes, stirring often. Stir in sauerkraut, tomatoes, broth, sausage, ...

Brown the beef ... to serve the stew, add the ... taste. Add salt as desired. Serve with lots of sour cream, and a nice crusty bread. This stew freezes well.

In large saucepan, saute mushrooms and onion in butter for 3 minutes. Add tomatoes, clam juice, pickle, salt, and pepper. Bring to boil; add fish. ...

Mix; put in casserole. Bake to heat.

Cube raw chicken, chop onion and dice carrot. Put all ingredients together at same time in large 6-quart pot. After boiling real well, turn down to ...

Cover stew meat with 8 ... Continue to cook for 1 more hour. Adjust seasonings. Serve with a generous spoonful of sour cream per serving. Yield: 12 cups.

Measure flour and ... bag; drop beef stew meat pieces in ... boiling; reduce heat. Cover and simmer about 1 hour. Stir in sour cream. Serve over noodles.

Simmer meat for about 1 hour in beef stock. Add all remaining ingredients, except beets and sour cream. Simmer, partially covered, until vegetables ...

Soak gingersnaps in vinegar. Cut meat in bite-size pieces and add along with all other ingredients to gingersnaps in large frying pan with lid (or ...


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