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Bavarian Beef

by Karen Dietemeyer

1 1/4 lbslean beef stew meat, cut into one inch cubes
One Tvegetable oil
One large  onion, thinly sliced
1 1/2 Cwater
3/4 tcaraway seeds
to tastefreshly ground black pepper
OneBay leaf
1/4 Cwhite vinegar
One Tsugar
1/2 headred cabbage, cut into 4 wedges
1/4 Ccrushed gingersnaps (name brand may be better)

Brown meat in oil in a large skillet or saucepan

Remove meat to medium bowl and sauté onion in remaining oil in skillet until golden

Return meat to skillet. Add water, caraway seeds, black pepper and bay leaf

Bring to a boil. Reduce heat, cover and simmer 11/4 hours

Add vinegar and sugar, and 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 one cup of liquid

Return to skillet with crushed gingersnaps. Cook and stir until thickened and mixture boils. Serve with meat and vegetables

 
Sodium content in milligrams
 
1 1/4 lbs lean beef stew meat 340
one onion 4
1/2 head   red cabbage 164
1/4 C crushed gingersnaps     unknown
 
Recipe total = 508 mg
without gingersnaps
 

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