What's in it

Ingredients

1 1/4 lb. lean beef stew meat, trimmed of fat, cut in 1-inch pieces
1 tbsp. vegetable oil
1 large onion, thinly sliced
1 1/2 cup water
3/4 tsp. caraway seeds
1/2 tsp. salt
1/8 tsp. black pepper
1 bay leaf
1/4 cup white vinegar
1 tbsp. sugar
1/2 small head red cabbage, cut into 4 wedges
1/4 cup gingersnaps, crushed

How to cook it

Directions

• Brown meat in oil in 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 and bring to boil
• Reduce heat, cover, and simmer for 1 hour
• Add vinegar and sugar, and stir; place cabbage on top of meat
• Cover and simmer for an added 45 minutes. Remove meat and cabbage, arrange on platter, and keep warm
• Strain drippings from skillet and skim off fat
• Add enough water to drippings to yield 1 cup of liquid
• Return to skillet with crushed gingersnaps
• Cook and stir until thickened and mixture boils
• Pour over meat and vegetables and serve