Bavarian Beef
Introduction
This classic German stew is made with lean trimmed beef stew meat and cabbage.
Ingredients
>1-1/4 lbs. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 large onion, thinly sliced
1-1/2 cups water
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1/4 cup white or cider vinegar
1 tablespoon sugar
1/2 small head cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps
1 tablespoon olive oil
1 large onion, thinly sliced
1-1/2 cups water
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1/4 cup white or cider vinegar
1 tablespoon sugar
1/2 small head cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps
Directions
1. Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Yield: 5 servings--Serving Size: 5 oz
2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
3. Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables.
Yield: 5 servings--Serving Size: 5 oz
Number of Servings: 5
