- 1 tablespoon vegetable oil
- 1 teaspoon all-purpose flour
- 1/4 teaspoon salt
- Dash of pepper
- 1 beef short rib (about 5 ounces)
- 1 cup water
- 2 teaspoons prepared horseradish
- 1 teaspoon instant beef bouillon
- 1 small rutabaga, (about 8 ounces), cut into 3 x 1/2 - inch strips
- 1 medium onion, cut into fourths
- 1 cabbage wedge (about 2 inches)
1. Heat oil in 8-inch skillet until hot.
2. Mix flour, salt and pepper.
3. Coat beef with flour mixture.
4. Cook beef in oil over medium heat until brown; add water, horseradish and instant bouillon.
5. Heat to boiling.
6. Reduce heat; cover and simmer until beef is tender, about 2 hours. (Add water if necessary)
7. Add rutabaga and onion; cover and simmer for 15 minutes.
8. Add cabbage; cover and simmer until tender, about 15 minutes.