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Doug · 09-22-2006, 12:40 PM

Bavarian Beef Stew

Serves: 5
Serving Size: about 5 oz.

This classic German stew is made with lean trimmed beef stew meat and cabbage.

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
1-1/8 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.

NUTRITION INFO
Calories: 304
Fat: 12 g
Carbohydrates: 13 g
Protein: 36 g

09-22-2006, 12:40 PM	#1 (permalink)
Doug Trusted Advisor Join Date: Jul 2006 Location: UK Gender: Male Training Exp: 20+ Years Current Goal: Build Muscle Photos: Doug's Gallery Posts: 29,808 Rep Power: 1179	Bavarian Beef Stew Bavarian Beef Stew Serves: 5 Serving Size: about 5 oz. This classic German stew is made with lean trimmed beef stew meat and cabbage. 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 1-1/8 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. NUTRITION INFO Calories: 304 Fat: 12 g Carbohydrates: 13 g Protein: 36 g __________________ Doug Not Joined The Forum Yet?? CLICK HERE TO REGISTER. *** My Articles and Workouts Page - Click Here** * My fitness Centre Site - Gemini Fitness Centre * My Nutrition & Diet site - Coming Soon "You can't out-train a lousy diet"