Bavarian Beef

• 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



• 1/8 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

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.



Yield: 5 servings--Serving Size: 5 oz