Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
5 minutes |
2 hours 15 minutes |
5 servings |
5 oz |
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1¼ lb lean beef stew meat (trimmed of fat), cut into 1-inch pieces
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1 Tbsp vegetable oil
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1 large onion, thinly sliced
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1½ C water
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¾ tsp caraway seeds
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½ tsp salt
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⅛ tsp ground black pepper
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1 bay leaf
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¼ C white vinegar
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1 Tbsp sugar
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½ small head red cabbage, cut into 4 wedges
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¼ C crushed gingersnaps
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Directions
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Brown meat in oil in a heavy skillet. Remove meat, and sauté onion in remaining oil until golden.
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Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 1¼ hours.
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Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.
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Arrange meat and cabbage on a platter and keep warm.
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Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet and mix in the gingersnap crumbs. Cook and stir until thickened and mixture boils.
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Spoon sauce over the meat and vegetables, and serve.
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