This dish has delighted guests as well as family. I don’t remember where this recipe came from, but it has been a family favorite for many years. It’s an excellent German dish, similar to sauerbraten, but you don’t have to marinate the meat for several days. The meat is very flavorful and tender.
- 3/4 pound beef stew meat, cut into 3/4-inch cubes
- 1 tablespoon canola oil
- 1-1/4 cups beef broth
- 1/3 cup thinly sliced onion
- 1 bay leaf
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon pepper
- 1/4 to 1/3 cup white vinegar
- 1/2 teaspoon sugar
- 1/4 medium head red cabbage, cut into 2 wedges
- 1/4 to 1/3 cup crushed gingersnap cookies (about 8 cookies)
- In a large saucepan, cook beef in oil until browned; drain. Stir in the broth, onion, bay leaf, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is almost tender.
- Combine vinegar and sugar; stir into beef mixture. Place cabbage on top of meat mixture. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until meat and cabbage are tender.
- Remove beef and cabbage; keep warm. Discard bay leaf. Stir gingersnaps into cooking liquid; cook and stir until thickened. Stir in beef. Serve with cabbage. Yield: 2 servings.
Originally published as Bavarian Stew in Reminisce August/September 2008, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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