Beef Stew with Horseradish Sauce

Тушëное мясо с подливкой из хрена

Preparation info

  • 4 to 6

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Don’t be alarmed at the large amount of horseradish called for in this recipe. Over a low fire it marries well with the beef to produce a rich, hearty, one-dish meal, which tastes equally good served cold.


  • 3 pounds stewing beef
  • ¼ cup butter
  • 2 large onions


Brown the beef in the ¼ cup of butter, then remove the meat from the pan and keep warm. Cook the onions, garlic and carrots in the pan for 15 minutes over medium-low heat. Then smooth the vegetables into an even layer over the bottom of the pan and place the browned meat on top of them. Pour the beef b