Low-Cal Bavarian BeefSubmitted by: ROSIE19531
IntroductionThis classic German stew is made with lean trimmed beef and cabbage. This was very good my family really liked it. We also made boiled potatoes and the gravy was very tasty over this. This classic German stew is made with lean trimmed beef and cabbage. This was very good my family really liked it. We also made boiled potatoes and the gravy was very tasty over this.
1-1/4 lb. lean beef chuck roast (trimmed of fat), cut in 1-inch pieces
1 tablespoon olive oil
1 large onion, thinly sliced
1-1/2 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1/4 cup white vinegar
1 tablespoon splenda sugar blend
1/2 small head red cabbage, cut into 4 wedges
1/4 cup gingersnaps crushed fine
Return meat to skillet. Add water, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours.
2. Add vinegar and sugar blend; 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
Number of Servings: 5
Recipe submitted by SparkPeople user ROSIE19531.