Bavarian Beef

• 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

Directions

• 1

  Brown meat in oil in a heavy skillet. Remove meat, and sauté onion in remaining oil until golden.

• 2

  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.

• 3

  Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more.

• 4

  Arrange meat and cabbage on a platter and keep warm.

• 5

  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.

• 6

  Spoon sauce over the meat and vegetables, and serve.