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Categories:
lean beef stew meat vegetable oil onion water caraway seeds salt black pepper bay leaf white vinegar sugar red cabbage crushed gingersnaps
Viewed: 124 - Published at: a year agoIngredients
- 1 1/4 lb lean beef stew meat (trimmed of fat), cut in 1-inch pcs
- 1 Tbsp. vegetable oil
- 1 lrg onion, thinly sliced
- 1 1/2 c. water
- 3/4 tsp caraway seeds
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 x bay leaf
- 1/4 c. white vinegar
- 1 Tbsp. sugar
- 1/2 sm head red cabbage, cut into 4 wedges
- 1/4 c. crushed gingersnaps
Method
- Method
- Brown meat in oil in a heavy skillet.
- Remove meat and saute/fry onion in remaining oil till golden brown.
- Return meat to skillet.
- Add in water, caraway seeds, salt, pepper, and bay leaf.
- Bring to a boil.
- Reduce heat, cover and simmer 1-1/4 hrs.
- Add in vinegar and sugar; stir.
- Place cabbage on top of meat.
- Cover and simmer 45 min more.
- Arrange meat and cabbage on a platter and keep hot.
- Strain drippings and skim off fat.
- Add in sufficient water to drippings to yield 1 c. of liquid.
- Return to skillet with gingersnap crumbs.
- Cook and stir till thickened and mix boils.
- Serve with meat and vegetables.
