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Categories:
onions butter bay leaf Worcestershire beets chervil garlic salt carrots light corn syrup fresh mushrooms ground beef cooking Burgundy beef stock cabbage thyme pepper catsup stalks celery
Viewed: 6 - Published at: 8 years agoIngredients
- 2 medium onions, chopped
- 1/4 c. butter
- 1 bay leaf
- dash of Worcestershire
- 5 medium raw beets, grated
- 1/4 tsp. chervil
- 1/2 tsp. garlic salt
- 2 carrots, grated
- 1/4 c. light corn syrup
- 1/2 lb. fresh mushrooms, sliced
- 1/2 lb. ground beef
- 3/4 c. cooking Burgundy
- 3 qt. beef stock (15 cubes)
- 1/3 to 1/2 medium cabbage, grated
- 2 tsp. thyme
- 1/4 tsp. pepper
- 3/4 c. catsup
- 2 stalks celery, chopped
Method
- Saute the onions, mushrooms and ground beef with the butter in a large pot until browned.
- Add the beef stock, Burgundy, thyme, chervil, pepper, garlic salt, bay leaf and Worcestershire.
- Cover kettle and bring to a boil.
- Add beets, cabbage, celery and carrots to kettle.
- Bring to a boil for 15 minutes.
- Remove from heat and add corn syrup and catsup, stirring to mix well.
- Serve hot garnished with sour cream and sprinkled with thyme or chervil. Freezes well and makes a lot.
