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Bavarian Beef Recipe

This classic German stew is made with lean trimmed beef stew meat and cabbage.

Ingredients:
1-1/4 pound lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon vegetable oil
1 large onion, thinly sliced
1-1/2 cup water
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1/4 cup white vinegar
1 tablespoon sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps

Note: Use apple juice or cider to glaze turkey, ham or chicken if desired.

Directions:
Brown meat in oil in a heavy skillet. Remove meat and saute 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.
Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
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 ounces
Each Serving Provides: Calories: 244, Total fat: 11g, Saturated fat: 3g, Cholesterol: 56mg, Sodium: 323mg

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