Bavarian Stew
Yield: 2 Servings
Barbara Pizzi
Sycamore, Illinois

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 ad pepper.
Bring to a boil.
Reduce heat; cover and simmer for 1-1/4 hours or until the meat is almost tender.

Combine vinegar and sugar; sir 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 the beef and cabbage; keep warm.
Discard bay leaf.
Stir gingersnaps into cooking liquid; cook and stir until thickened.
Stir in beef. Serve with cabbage.

Comments by Ms. Pizzi:
This dish 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.

Recipe added 08-25-08