Tooshonaya Goviadina ~ Casseroled Beefsteak

Tooshonaya Goviadina ~ Casseroled Beefsteak Recipe

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Beth Renzetti


This looks easy & delicious. Found at I recommend an inexpensive cut of beef such as chuck or skirt.


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20 Min
2 Hr


  • 3 lb
  • 2 oz
  • ·
    fat for frying
  • 4
    potatoes, thickly sliced
  • 12
    cabbage leaves
  • 4
    carrots, sliced
  • 1 Tbsp
  • 6

How to Make Tooshonaya Goviadina ~ Casseroled Beefsteak


  1. Wipe and beat the steak well.
  2. Cut it up into 4-inch squares, coat with flour and fry until lightly browned
  3. Into a deep casserole put layers of steak, potato, whole cabbage leaves and sliced carrot, with the peppercorns and sliced tomato.
  4. Add 2 tablespoons water or stock and a little melted fat if necessary, but the juice of the meat and vegetables may provide enough liquid and it should be kept fairly dry.
  5. Cook covered in a moderate oven (350°F) for 2 hours.

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About Tooshonaya Goviadina ~ Casseroled Beefsteak

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Eastern European
Hashtag: #russian

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