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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 10.1 g
  • Cholesterol: 80.7 mg
  • Sodium: 316.1 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 29.1 g

View full nutritional breakdown of Bavarian Beef calories by ingredient
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Bavarian Beef


Bavarian Beef

Introduction

This classic German stew is made with lean trimmed beef stew meat and cabbage. This classic German stew is made with lean trimmed beef stew meat and cabbage.
Number of Servings: 5

Ingredients



    • 1-1/4 lbs. lean beef stew meat (trimmed of fat), cut in 1-inch pieces


    • 1 tablespoon olive oil


    • 1 large onion, thinly sliced


    • 1-1/2 cups water


    • 3/4 teaspoon caraway seeds


    • 1/2 teaspoon salt


    • 1/8 teaspoon black pepper


    • 1 bay leaf


    • 1/4 cup white or cider vinegar


    • 1 tablespoon sugar


    • 1/2 small head cabbage, cut into 4 wedges


    • 1/4 cup crushed gingersnaps



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Directions

1. 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.



2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.



3. 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





TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Incredible!
    96 of 96 people found this review helpful
    I've been making this for over over 40 years & now with venison. The ginger snaps are the key ingredient that adds flavor and it's also the thickening agent. Don't leave them out! Use cider vinegar. My DH likes it with noodles or potatoes with sweet baby peas on the side. - 9/15/08

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  • Incredible!
    50 of 50 people found this review helpful
    I tried this today. I just made minor changes because I needed to use the crock pot. I think the recipe is excellent the way it is, but I added carrots and potatoes so we would have everything ready at once. I didn't have gingersnaps, so I baked a small batch They worked well for the gravy. - 11/20/08

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  • Incredible!
    48 of 49 people found this review helpful
    I made this Sunday night to save and eat for lunch through the week. I followed the recipe to the letter and never had to add any liquid. This isn't a "stew" or soup... it's more like pot roast with gravy. The meat is delicious and the sauce is flavorful. Yummy!! - 10/20/08

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  • Incredible!
    38 of 40 people found this review helpful
    This is something I have been making pretty much all my life .. use any cabbage .. add apple slices .. but the gingersnaps really make it! Yummy - 1/24/08

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  • Incredible!
    34 of 39 people found this review helpful
    Just an FYI...so many people mention adding bread, apples, potatoes and even carrots to the pot, be very careful about your carb & sugar caloric intake. Carrots, when cooked, release sugar. Apples add sugar. Also increasing the ginger snaps is increasing the cookie calories. I'm just saying..... - 8/25/09

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  • Very Good
    34 of 34 people found this review helpful
    YUM!!! We made this tonight, using green cabbage, ~ 2 cups apple slices, and 2.5 cups water (at the advice of some reviewers). That gave us plenty of pan liquor as the base for a double batch of gingersnap gravy. Great, hearty, interesting recipe - a lovely change from the weeknight staples. - 9/30/08

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  • Incredible!
    30 of 32 people found this review helpful
    It was EASY! I'd make it again with 2 changes.The cabbage should be smaller sized wedges to cook better and it needs more liquid than it says. I must have added about 3/4 c. more of water during cooking. I also used brown sugar and it wasn't as sweet as I feared it would be. DELICIOUS!! - 9/23/08

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  • Very Good
    24 of 25 people found this review helpful
    This is a simplified version of Sauerbrauten I've made for years, but the original requires significantly more time, including a three day marinating period. This recipe has similar tastes to the original without all the work Thanks for sharing. Serve with potato pancakes,sweet and sour red cabbage. - 7/22/09

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  • Very Good
    24 of 24 people found this review helpful
    Excellent! Boyfriend and I both loved this. It smelled so good cooking! I used low-so beef broth and used more liquid than called for (we like lots of gravy). I used 1 tsp of brown sugar and red onions and Served over whole wheat egg noodles. Next time I will add apples & green beans. - 9/26/08

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  • Incredible!
    23 of 24 people found this review helpful
    Absolutely fantastic! I subbed beef broth for water, brown sugar for white, doubled the gravy, diced the onions and cabbage, and added two, sliced, red apples 25 minutes before removing the mixture from heat. I also boiled some potatoes separately and added them into the final mixture. - 12/16/08

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  • Incredible!
    20 of 20 people found this review helpful
    I cooked this for tonight's dinner. It was really good! My favorite part was the gingersnap sauce/gravy!! The only thing different that I did was add a little more than a 1/4 c. gingersnaps crumbs, since I had some left. Even my DH liked it and he is a little on the 'picky' side:) - 11/19/08

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  • Incredible!
    19 of 19 people found this review helpful
    This recipe is so good. It manages to take an inexpensive cut of meat & turn it into a delectable meal. The gingersnap sauce was a real surprise & makes the dish. Don't skip it. The only change I made is to use the whole head of cabbage (I mean what do I need half a head of cabbage for anyway? lol) - 7/24/09

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  • Very Good
    19 of 19 people found this review helpful
    Good and tasty. Easy to put together and I did it in the crockpot too. Put potatoes and carrots in for a full course meal. A definite re-do. - 3/21/09

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  • Incredible!
    18 of 18 people found this review helpful
    I have made this two times already. Delicious and different! I made some changes after the first time.
    I used 1 lb. top round steak meat cut into 1" pieces.
    I added chunks of carrots 1/2 way through the cooking time of the beef. Cut cabbage into smaller pieces. Serve w potatoes on the side. - 6/10/08

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  • Very Good
    15 of 15 people found this review helpful
    Tastes great! I too adjusted the recipe by using a full head of green cabbage, adding carrots and doubled the gravy. I used two cups of water. - 3/23/09

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  • Very Good
    15 of 15 people found this review helpful
    I really enjoyed this! It was a fun change from regular beef stew. The only thing I changed was to cut the cabbage smaller, but in retrospect, it may be better in large chunks. I served it with potatoes, carrots, and sauteed greens, but the potatoes and carrots would have been good in the stew too. - 1/7/09

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  • Incredible!
    14 of 14 people found this review helpful
    I don't give incredible rating to recipes very often but this is so simple and delicious!! Again, don't leave off the ginger snaps as it is thickening and flavor agent!! - 7/7/09

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  • Very Good
    13 of 13 people found this review helpful
    quick and easy answer to making SAUERBRATEN without having to marinate for 2-3 days - 3/21/09

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  • Very Good
    12 of 12 people found this review helpful
    Really yummy, but next time, I will add some dry mustard, use brown sugar instead of white, and chop up the cabbage. Served this with some mashed potatoes and green beans. - 5/19/08

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  • Very Good
    11 of 11 people found this review helpful
    In one word delicious! When I took the lid off, the aroma reminded me of my Nana's kitchen when I was a kid. I omitted the caraway seeds but followed the rest of the recipe. My husband & I both love it and will make it often. - 3/22/09

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  • Good
    11 of 11 people found this review helpful
    This was good, but I preferred to kick it up a bit. I sprinkled with some red wine vinegar on mine. Also, I added some boiled potatoes which I cooked separately. Next time I'll try cooking the potatoes along with the cabbage. I might throw a few frozen green peas near the end of cooking time. - 3/26/08

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  • Incredible!
    11 of 11 people found this review helpful
    Very delicious! We will definitely make this again. Only thing it needed was a nice slice of pumpernickel bread on the side! - 1/28/08

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  • Incredible!
    10 of 11 people found this review helpful
    I could so see this with the addition of some more veggies! My mom added carrots and green beans...for color, flavor and nutrients without adding alot of calories! - 3/21/09

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  • Incredible!
    10 of 11 people found this review helpful
    This was absolutely delicious. My husband and my kids loved it as well as me. It was one of the few foods that I had to fight myself not to have seconds of! Will definitely make again and again. Thank you for the recipe! - 10/25/08

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  • Very Good
    9 of 10 people found this review helpful
    It was very good, but the next time I think I'll use green cabbage. Who would've thought you could make gravy with gingersnaps. - 9/1/09

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