Bavarian Beef
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Bavarian Beef' — from 'Keep the Beat: Heart Healthy Recipes' by the US Department of Health and Human Services, National Heart, Lung, and Blood Institute (public domain, federal), as carried in USDA MyPlate Kitchen materials. Converted to gluten-free: gingersnaps replaced with gluten-free gingersnaps; no other changes.
Lean beef stew meat simmers with caraway, bay, and onion, then with red cabbage wedges in a sweet-sour vinegar braise, finished with a gingersnap-thickened gravy.
Why this complexity: gingersnaps swapped for gluten-free gingersnaps to thicken the gravy; long two-stage simmer.
Ingredients
- 1 1/4 pounds lean beef stew meat, trimmed of fat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 1 1/2 cups 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 gluten-free gingersnaps
Method
- Brown the meat in the oil in a heavy skillet. Remove the meat and cook the onion in the remaining oil until golden. Return the meat to the skillet.
- Add the water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil, reduce the heat, cover, and simmer for 1 1/4 hours.
- Add the vinegar and sugar and stir. Place the cabbage wedges on top of the meat. Cover and simmer 45 minutes more.
- Remove the meat and cabbage, arrange on a platter, and keep warm.
- Strain the drippings and skim off the fat. Add enough water to the drippings to make 1 cup of liquid.
- Return the liquid to the skillet with the crushed gingersnaps. Cook and stir until thickened and boiling.
- Pour the gravy over the meat and cabbage and serve.
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