Soup, Chili, Stew and Dumpling Recipes
Sauerbraten Stew
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
- Heat oven to 325 degrees F.
- Trim any fat from beef, then cut into 1 inch pieces.
- 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.
- Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 10 minutes longer.
- Serve with hot buttered poppy seed noodles.