 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A good dish to bake on a day busy doing chores. It smells outrageous while cooking and you just can't wait to taste it. Family favorite. Ingredients:
4 medium potatoes, peeled cubed (keep in cold water so they don't brown) while you prep all else |
2 whole beets, cooked and cubed |
1 clove of garlic |
6 tablespoons of butter or more if necessary |
2 medium onions cut into rings |
1 lb. of beef chuck cut in small cubes |
salt and pepper |
1 cup of beef stock, heated |
1 bay leaf |
1/2 cup of red wine |
1 cup of room temperature dairy sour cream |
1 tablespoon of chopped dill |
1 tablespoon of chopped parsley |
Directions:
1. Oven roast beets(rub with oil, double wrap in foil) in oven for one hour with the garlic clove. Cool, peel and cube. Reserve in bowl.
2. Drain and pat dry the white potatoes.
3. Heat 2 tbsp of butter in skillet, saute potatoes lightly. Add more butter if necessary to keep from burning.
4. In a separate skillet, saute onions in two tablespoons of butter until golden. Remove onions to the bowl with beets and using the same skillet and remaining butter, brown the beef cubes a few at a time. You want to brown the cubes, not steam them. Season with salt and pepper.
5. In a dutch oven (deep oven proof casserole) layer meat on the bottom-then potatoes-then beets and onions.
6. Add hot stock and bay leaf.
7. Bake covered for 50 minutes at 350 degrees. Fish out bay leaf.
8. Pour in wine and bake another 10 minutes.
9. Just before serving dollop sour cream over casserole, sprinkle with dill and parsley (mixed together) and return to oven to warm sour cream.
|
|