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"Those who forget the pasta are condemned to reheat it."--Unknown

Borch-Style Casserole Recipe

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This recipe for Borch-Style Casserole is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. beef short ribs, cut up
1 Tbsp cooking oil
2 C sliced carrots (4 carrots)
1 1/2 C turnip strips (3 turnips)
1 C sliced celery (3 stalks celery)
1 C water
1 6 oz. can tomato paste
1 Tbsp. salt
1/2 tsp. pepper
1 C water
1 Tbsp. sugar
1 Tbsp. vinegar
2 C fresh beet strips (2 beets cut into strips)
1 small head cabbage, cut into 6 wedges
Diary sour cream
Directions:
Directions:
In a 4 1/2 qt. Dutch oven brown ribs in oil. Drain off excess fat.

Add carrots, turnips, celery & onion.

Blend together the 4 cups water, tomato paste, salt & pepper and pour over vegetables.

Cover and bake at 350 F for 2 hours. Skim off fat.

Combine remaining cup water with sugar & vinegar and add to meat mixture.

Add beet strips and place cabbage wedges atop mixture pushing partially into the liquid.

Cover and continue baking for 1 1/2 hours more.
Personal Notes:
Personal Notes:
To make this a blue-ribbon winner company special, top each serving with a dollop of sour cream and accompany with black bread and frosty mugs of cold beer.

 

 

 

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