|
| Sauerbraten Stew
2 cans of beef stew
8 ginger snaps, crushed
2 tablespoons of vinegar
2 tablespoons of brown sugar
1 teaspoons of minced onion
1/4 teaspoons of cloves
Dash of pepper
1 bay leaf, crumbled
1 tablespoon of chopped parsley |
|
Preheat oven to 375ºF. In 2 quart casserole, combine all ingredients, except parsley; stir to mix well. Bake 30 minutes. Sprinkle with chopped parsley. Serve, if desired, with hot buttered noodles. Sauerbraten Stew
1 pound of lean, boneless beef chuck or round steak, cut to bite size (trim all fat from beef)
1 teaspoon of salt
1/4 teaspoon of ground cloves
1/4 teaspoon of pepper
1 1/2 cup of water
1/4 cup of red wine vinegar
One 10 1/2 ounce can of condensed beef broth
1 bay leaf
1 medium onion, chopped (1/2 c.)
1/2 small head of head red cabbage, coarsely shredded
8 gingersnaps, crushed (1/2 c.)
1 tablespoon of packed brown sugar
Heat oven to 325ºF. Mix all ingredients, except gingersnaps and brown sugar, in oven-proof 3-quart casserole or Dutch oven. Cover and bake about 2 hours or until beef is tender. Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 15 minutes longer. Serve over hot, buttered, wide noodles. Also great sprinkled with poppy seed or sesame seed. Serves 4. |
|