Bavarian Beef

224SHARES
Bavarian Beef

4.2 of 5 (266)
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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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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



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

224SHARES
TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Incredible!
    99 of 99 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!
    51 of 51 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!
    49 of 50 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!
    39 of 41 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!
    37 of 44 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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