All my international cooking has successfully managed to avoid Europe... until yesterday. Alas, I broke open the the spine of the Eastern European cooking book that I recently purchased and cooked an amazing and hearty Beet Stew. My fingers turned bright pink, but it was well worth it! Beets, Carrots, Onions and mushrooms (the best tasting mushrooms ever I must add! They were left whole and somehow were full of flavour!). it was topped with a little sour cream and paprika. Perfect for a fall day!
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