Bavarian Beef
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 249.3
- Total Fat: 5.7 g
- Cholesterol: 64.6 mg
- Sodium: 372.6 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.1 g
- Protein: 29.3 g
View full nutritional breakdown of Bavarian Beef calories by ingredient
Introduction
This was from another SP user, but had no ingredient details. I wanted to ensure the calculations were correct. This was from another SP user, but had no ingredient details. I wanted to ensure the calculations were correct.Number of Servings: 5
Ingredients
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1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 large onion, thinly sliced
1-1/2 cup water
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1 bay leaf
1/4 cup white vinegar
1 tablespoon sugar
1 head red cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps
Directions
1. Brown meat in oil in a heavy skillet. Remove meat and saut� 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
Number of Servings: 5
Recipe submitted by SparkPeople user BEHAPPY0201.
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
Number of Servings: 5
Recipe submitted by SparkPeople user BEHAPPY0201.
Member Ratings For This Recipe
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GENIELEU1
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DAWNMARIE1115
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BHANNOLD
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JANETJC2766
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COWBOYJIM
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JAZZIESMOM1
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AZMOMXTWO
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NEPTUNE1939
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ZRIE014
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MNABOY
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MUGABI123
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CHARKUSS
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1CRAZYDOG
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LOFSTI
Excellent recipe. The ginger snaps are a great ingredient and it is interesting how just a bit of that thickens the sauce. Love it. Just made it again and used cube steak, I did brown a bit first but would not need to do that-I put in crock pot all day and added cabbage half way through. Terrific. - 12/29/15
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DMILLER33
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STARCR