Soup, Chili, Stew and Dumpling Recipes

Sauerbraten Stew

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Yield: 4 servings

Ingredients

  • 1 pound lean boneless chuck or round steak
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 1 1/2 cups water
  • 1/4 cup red wine vinegar
  • 1 (10 1/2 ounce) can condensed beef broth
  • 1 bay leaf
  • 1 medium onion, chopped
  • 1 1/2 small heads red cabbage, coarsely shredded
  • 8 gingersnaps, crushed (about 1/2 cup)
  • 1 tablespoon packed brown sugar

Instructions

  1. Heat oven to 325 degrees F.
  2. Trim any fat from beef, then cut into 1 inch pieces.
  3. Mix beef and remaining ingredients except gingersnaps and brown sugar in oven-proof Dutch oven. Cover and bake about 2 hours or until beef is tender.
  4. Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 10 minutes longer.
  5. Serve with hot buttered poppy seed noodles.


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