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Sauerbraten Stew

Yield 4 (1 1/2-cup) servings.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon pepper
  • 1 pound lean boneless beef round steak, cut into 1/2-inch pieces
  • Vegetable cooking spray
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced cabbage
  • 1/4 cup red wine vinegar
  • 1 tablespoon firmly packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 (14 1/4-ounce) cans no-salt-added beef broth
  • 1 bay leaf
  • 1 cup medium egg noodles, uncooked
  • 1/4 cup raisins
  • 4 gingersnaps, crushed

Nutrition Information

  • calories 321
  • caloriesfromfat 18 %
  • fat 6.5 g
  • satfat 2 g
  • monofat 2.4 g
  • polyfat 0.6 g
  • protein 29.6 g
  • carbohydrate 31.7 g
  • fiber 0.0 g
  • cholesterol 72 mg
  • iron 0.0 mg
  • sodium 379 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients. Dredge meat in flour mixture. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot; add meat, and cook 5 minutes or until browned, stirring often. Stir in onion and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until meat is tender, stirring occasionally. Stir in noodles and raisins. Cook 10 minutes or until noodles are tender; remove and discard bay leaf. To serve, ladle soup into individual bowls, and sprinkle with crushed cookies.

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