Recipe Source: Stay Young At Heart
||2 hours 15 minutes
1¼ lb lean beef stew meat (trimmed of fat), cut into 1-inch pieces
1 Tbsp vegetable oil
1 large onion, thinly sliced
1½ C water
¾ tsp caraway seeds
½ tsp salt
⅛ tsp ground black pepper
1 bay leaf
¼ C white vinegar
1 Tbsp sugar
½ small head red cabbage, cut into 4 wedges
¼ C crushed gingersnaps
Percent Daily Values are based on a 2,000 calorie diet.
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 for 1¼ 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 and mix in the gingersnap crumbs. Cook and stir until thickened and mixture boils.
Spoon sauce over the meat and vegetables, and serve.
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