Bavarian Beef

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Bavarian Beef Empty Bavarian Beef

Post  Admin on Wed Jun 02, 2010 10:00 pm

Bavarian Beef

This classic German stew is made with lean trimmed beef stew meat and cabbage.


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

•1 tablespoon olive oil

•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

•1/2 small head red 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


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