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Post by Loupy on Aug 11, 2010 21:47:10 GMT -7
Bavarian Beef This classic German stew is made with lean trimmed beef stew meat and cabbage. Yield: 5 servings Serving Size: 5 oz INGREDIENTS:1-1/4 lb. lean beef stew meat (trimmed of fat), cut in 1-inch pieces 1 tablespoon olive oil 1 large onion, thinly sliced 1-1/2 cup water 3/4 teaspoon caraway seeds 1/2 teaspoon salt 1/8 teaspoon black pepper 1 bay leaf 1/4 cup white vinegar 1 tablespoon sugar 1/2 small head red cabbage, cut into 4 wedges 1/4 cup crushed gingersnaps DIRECTIONS:1. 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. 2. Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more. 3. 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. Nutritional InfoCalories: 304 Total Fat: 11.9g Total Carbs: 12.7g Dietary Fiber: 2mg Protein: 35.8g
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