cooks.com[/font][/size]
[font=Arial, Helvetica, sans-serif]2 c. diced beets[/font]
[font=Arial, Helvetica, sans-serif]4 c. shredded cabbage[/font]
[font=Arial, Helvetica, sans-serif]2 lbs. stew meat, cut in 2" - 3/4" cubes[/font]
[font=Arial, Helvetica, sans-serif]2 lg. onions, diced[/font]
[font=Arial, Helvetica, sans-serif]3 1/2 c. tomatoes[/font]
[font=Arial, Helvetica, sans-serif]8 c. beef bouillon[/font]
[font=Arial, Helvetica, sans-serif]3/4 c. fresh lemon juice[/font]
[font=Arial, Helvetica, sans-serif]6 garlic cloves, minced[/font]
[font=Arial, Helvetica, sans-serif]1/4 c. chopped parsley[/font]
[font=Arial, Helvetica, sans-serif]1 sm. bay leaf, crumbled[/font]
[font=Arial, Helvetica, sans-serif]1 tsp. paprika[/font]
[font=Arial, Helvetica, sans-serif]3 tbsp. sugar[/font]
[font=Arial, Helvetica, sans-serif]1 tsp. salt[/font]
[font=Arial, Helvetica, sans-serif]1 tsp. pepper[/font]
[font=Arial, Helvetica, sans-serif]Sour cream[/font]
[font=Arial, Helvetica, sans-serif]Cover stew meat with 8 cups of beef bouillon. Bring to a boil, turn back heat, cover and simmer for 1 hour. Add vegetables, lemon juice and seasonings.[/font]
[font=Arial, Helvetica, sans-serif]Continue to cook for 1 more hour. Adjust seasonings. Serve with a generous spoonful of sour cream per serving. Yield: 12 cups.[/font]
