1 - 9 of 9 for russian stew

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

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. ...

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.

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 ...

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

Mix; put in casserole. Bake to heat.

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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