Recipe for Sauerbraten Stew


    Sauerbraten Stew

    1 pound lean boneless chuck or round steak
    1 teaspoon salt
    1/4 teaspoon ground cloves
    1/4 teaspoon pepper
    1 1/2 cups water
    1/4 cup red wine vinegar
    1 (10 1/2 ounce) can condensed beef broth
    1 bay leaf
    1 medium onion, chopped
    1 1/2 small heads red cabbage, coarsely shredded
    8 gingernaps, crushed (about 1/2 cup)
    1 tablespoon packed brown sugar

    Heat oven to 325 degrees F.

    Trim any fat from beef, then cut into 1-inch pieces. Mix beef and remaining ingredients except gingersnaps and brown sugar in oven-proof Dutch oven. Cover and bake about 2 hours or until beef is tender.

    Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 10 minutes longer.

    Serve with hot buttered poppy seed noodles.

    Makes 4 servings.