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 C water
3/4 tsp caraway seeds
1/2 tsp salt
1/8 tsp black pepper
1 bay leaf
1/4 C white vinegar
1 Tbsp sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 C crushed gingersnaps



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.
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