Gingersnap Goulash Recipe

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A friend shared this authentic recipe with me years ago. I think you'll enjoy the extra spice from the addition of gingersnaps. It wonderfully captures the flavor of sauerbraten.
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 10 servings


  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 2 quarts water
  • 1 cup chopped onion
  • 12 gingersnap cookies, crumbled
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bottle (14 ounces) ketchup

Nutritional Facts

1 cup: 193 calories, 6g fat (2g saturated fat), 42mg cholesterol, 824mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 14g protein.


  1. In a Dutch oven or soup kettle, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Add ketchup; cover and simmer for 1 hour, stirring occasionally. Yield: 8-10 serving (2-1/2 quarts).
Originally published as Gingersnap Goulash in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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surfm0m User ID: 3714282 47918
Reviewed Jan. 4, 2012

"This is very close to the sauerbraten recipe that my German grandmother made. Ginger snaps really make the best gravy. Try this, you'll like it."

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