Let this German specialty slow-cook all day, and the results will be a tangy and tender dish for six.
lb beef stew meat (1-inch pieces)
cup chopped onions (2 medium)
cup beef broth
cup red wine vinegar or cider vinegar
dried bay leaves
cups uncooked medium egg noodles (12 oz)
cup crushed gingersnap cookies (about 15)
tablespoons packed brown sugar
tablespoons chopped fresh parsley
In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.
Cover; cook on Low heat setting 7 to 9 hours.
About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.
For the best results, purchase lean beef stew meat or trim any excess fat from the beef pieces.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.