| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Bavarian |
Main dish, Meats |
6 |
-8 serving |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
lb |
Stewing beef; 4-cm cubes |
| 4 |
md |
Onions; chopped |
| 1 |
|
Garlic; minced |
| 2 |
tb |
Flour |
| 3 |
c |
Beef stock |
| 1/2 |
c |
Red wine vinegar |
| 2 |
tb |
Packed brown sugar |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Gingersnap cookie crumbs; (8 cookies) |
| 1 |
ds |
Salt & pepper |
INSTRUCTIONS
1. In dutch oven on med-high, heat oil and cook beef in batches 3-4 mins
until browned on all sides.
2. Return all beef to pot along with any juices that have accumulated on
plate. Sprinkle with onions and garlic and reduce heat to med-low. Cook,
covered, 5 mins until onions are softened.
3. Sprinkle flour over meat and cook, stirring over low until well-blended
and flour starts to draw away from bottom of pot. Gradually stir in stock
and venegar. Bring to boil over med-high, stirring constantly.
4. Reduce heat to med-low and stir 5 mins. Stir in sugar and bay leaf.
Simmer, covered, 60-90 mins until beef is tender. Discard bay leaf, stir
in crumbs and serve.
Per 1 serving of 6:
374 calories, 15g fat (36% CFF)
Contributor: Homemaker's - Sept 94 Preparation Time: 01:50
Posted to recipelu-digest Volume 01 Number 256 by Cathleen
<catht@interlog.com> on Nov 14, 1997
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