Beefy Russian Borscht

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 34 cup finely chopped onion
• 12 lb stewing beef (cut into 1/2-inch pieces) or 12 lb flank steak (cut into 1/2-inch pieces)
• 2 (15 ounce) cansjulienned beets, undrained
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 beef bouillon cubes
• 2 tablespoons sugar
• 1 12 teaspoons lemon juice
• 1 12 teaspoons salt

1. In a medium-sized saucepan, heat the oil over medium-high heat.
2. Add the garlic, onion, and beef, and saute until the onion is softened and the meat is lightly browned.
3. Add the remaining ingredients and bring to a boil.
4. Reduce the heat to low and simmer for 35-40 minutes, stirring occasionally.
5. Serve hot.
6. (If you like, you can ad a peeled boiled potato for heartiness.
7. ).

olive oil, garlic, onion, stewing beef, beets, tomato sauce, water, sugar, lemon juice, salt

Taken from www.food.com/recipe/beefy-russian-borscht-517423 (may not work)