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 Tbsp vegetable oil
1 large onion, thinly sliced
1 1/2 cups water
3/4 tsp caraway seeds
1/2 tsp salt
1/8 tsp black pepper
1 bay leaf
1/4 cup white vinegar
1 Tbsp sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 cup crushed gingersnaps

Brown meat in oil in a heavy skillet. Remove meat and saute 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. Add vinegar and sugar; stir. Place cabbage on top of
meat. Cover and simmer 45 minutes more. 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

Each Serving Provides: Calories: 244 Total fat: 11 g Saturated fat: 3 g
Cholesterol: 56 mg Sodium: 323 mg

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