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Gingersnap Goulash Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Gingersnap Goulash

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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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Wine Pairings

Light-Bodied Red Wine

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