Bavarian Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
>1-1/4 lbs. lean beef stew meat (trimmed of fat), cut in 1-inch pieces1 tablespoon olive oil1 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 vinegar1 tablespoon sugar 1/2 small head cabbage, cut into 4 wedges 1/4 cup crushed gingersnaps
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
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
Nutritional Info 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
Member Reviews
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AEHEGE
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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STEVIECAT4
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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SELLINGCINCI
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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MARTI808
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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MISHA8
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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THEFRZA
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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KFCOOKE
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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DILBERTA
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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JANIRAN
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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TRMYOR3
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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SELCHIE9
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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HATLADY51
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