|
This classic German stew is made
with lean trimmed beef stew meat and cabbage.
| 1-1/4
lb |
lean beef stew meat (trimmed of
fat), cut in 1-inch pieces |
| 1
Tbsp |
vegetable oil |
| 1
large |
onion, thinly sliced |
| 1-1/2
C |
water |
| 3/4
tsp |
caraway seeds |
| 1/2
tsp |
salt |
| 1/8
tsp |
black pepper |
| 1 |
bay leaf |
| 1/4
C |
white vinegar |
| 1
Tbsp |
sugar |
| 1/2
small head |
red cabbage, cut into 4
wedges |
| 1/4
C |
crushed gingersnaps |
- Brown meat in oil in a heavy
skillet. Remove meat and sauté onion in remaining oil until golden.
Return meat to skillet. Add water, caraway seeds, salt, pepper, and
bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4
hours.
- Add vinegar and sugar; stir. Place
cabbage on top of meat. Cover and simmer 45 minutes more.
- Arrange meat and cabbage on a
platter and keep warm. Strain drippings and skim off fat. Add enough
water to drippings to yield 1 cup of liquid. Return to skillet with
gingersnap crumbs. Cook and stir until thickened and mixture boils.
Serve with meat and vegetables.
Yield: 5 servings--Serving Size: 5 oz
Each Serving Provides:
Calories: 244
Total fat: 11 g
Saturated fat: 3 g
Cholesterol: 56 mg
Sodium: 323 mg
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