Gingersnap Goulash

Name: Gingersnap Goulash
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8-10 serving (2-1/2 quarts).
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

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

Originally published as Gingersnap Goulash in Home-Style Soups, Salad and Sandwiches Cookbook

Reviews

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surfm0m

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.