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Faith C
 
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Default Sauerbraten (Beef With Gingersnaps)

Sauerbraten (Beef With Gingersnaps)

1-1/4 lb lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 Tablespoon vegetable 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 vinegar
1 Tablespoon 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


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