Bavarian Stew with Potato Dumplings

1 1/2 to 2 pounds stewing beef or chuck steak, cut in cubes
1 tablespoon oil or melted shortening
2 cups water
1 envelope French's Onion Gravy Mix
1/4 cup vinegar
2 tablespoons brown sugar
1/2 cup raisins
4 gingersnaps, crushed into crumbs
Potato Dumplings

Brown beef in oil in large skillet or Dutch oven. Add water, contents of gravy mix envelope, vinegar and brown sugar. Cover; simmer 1 1/2 to 2 hours, or until tender, stirring occasionally.

Stir in raisins and gingersnap crumbs. Prepare Potato Dumplings. Drop by spoonsful on top of simmering stew. Cover; simmer 15 minutes longer, until dumplings are firm.

Makes 4 to 6 servings.

Potato Dumplings:
Lightly beat together 1 egg, 1/2 cup water and 1 tablespoon melted butter. Add 1 envelope French's Potato Pancake Mix and 1/4 cup finely chopped green bell pepper; stir until blended. Let stand 10 minutes.