Ingredients:
Cook Time : 2 1/2 hours
1 lb of beef (stew beef can be used, but I like to spoil my boys by using eye round cut steak. I like how lean and soft this cut is)
Salt, ground black pepper,
2 tbs veggie oil
1/2 cup chopped yellow onion
2 tbs flour
2 cups beef stock
1 cup water
8 oz tomato sauce
2 medium bay leaves
1 tbs minced fresh parsley
Directions:
1. Cut the meat into 1/4 inch cubes and place into heated skillet with oil
2. Saute for a couple of minutes and add the onion, salt and pepper. Mix well
3. Sprinkle the flour over the top, mix well and saute for about 10 minutes stirring occasionally.
4. Slowly add the beef stock and water. Bring to boil
5. Add the tomato sauce and bay leaf. Reduce heat to medium low, cover (leave a crack for stem to escape) and cook for 2 hours. Remember to stir occasionally. (if the liquids cook down half add more beef stock/water)
Enjoy!!!
* I am linking this recipe to the Tuesday and Wednesday PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!?
Gee it’s been a long time since I made a version of this, love to try your version!
Great winter dish! I cannot wait to try your recipe!
i am so excited to have found your blog through the Whatever Goes Wednesday Link Party over at SomeDayCrafts.
Although I am not russian, I grew up with many russian influenced cuisine(as I was born and raised in a former USSR country), and this one is exactly the way my mom made it. In fact, this is my favorite dish in the whole wide world. Like…seriously. Now I want to make it. Just looking at the picture, brings back sooo many memories.
Definitely following your blog now.
Do you think this could be made in a crock pot?
Honestly, I am not a big crock pot person. I use it very rarely. You can always try and adjust the timing accordingly. I don’t see why you wouldn’t able to succeed!