Yield: 6 servings
|2 quarts||Beef stock|
|2 pounds||Beef, cubed|
|½ cup||Onions, chopped|
|½ cup||Fresh parsley, chopped|
|1 cup||Shredded cabbage|
|1 cup||Diced potatoes|
|2½ cup||Canned tomatoes|
|1 can||Stewed tomatoes (14 oz)|
|1 cup||Red wine|
|\N \N||Water, as needed|
Precook beef (broil or bake). Microwave celery, carrots, shredded cabbage, and potatoes for 4 minutes on high. Saute mushrooms and onions. Combine all in pot, cook on low for at least one hour. Eat.
original recipe from Charles Bolliger, North Bennington, Vermont.
paraphrased and typed by Charlotte Welch 12/94 Submitted By CHARLOTTE WELCH On 12-23-94