Bavarian Beef

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 gingersnaps, crushed

1. Brown meat in oil in 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 boil. Reduce heat,
cover, and simmer for 11/4 hours.
2. Add vinegar and sugar, and stir. Place
cabbage on top of meat. Cover and
simmer for an added 45 minutes.
3. Remove meat and cabbage, arrange on
platter, and keep warm.
4. Strain drippings from skillet and skim
off fat. Add enough water to drippings
to yield 1 cup of liquid.
5. Return to skillet with crushed gingersnaps.
Cook and stir until thickened
and mixture boils. Pour over meat and
vegetables, and serve.

Yield: 5 servings
Serving size: 5 oz
Each serving provides:
Calories: 218
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 60 mg
Sodium: 323 mg
Total fiber: 2 g
Protein: 24 g
Carbohydrates: 14 g
Potassium: 509 mg