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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | oil |
| 2 x ca. 450 g | Stewing beef; 4-cm cubes |
| 4 mittel | onions chopped |
| 1 | Garlic minced |
| 2 Esslöffel | flour |
| 3 Tasse | beef stock |
| 1/2 Tasse | red wine vinegar |
| 2 Esslöffel | brown sugar packed |
| 1 | Bayleaf |
| 1/2 Tasse | Gingersnap cookie crumbs; (8 cookies) |
| 1 Prise | salt |
| 1 Prise | pepper |
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1. In dutch oven on med-high, heat oil and cook beef in batches 3-4 mins until browned on all sides.
2. Return all beef to pot along with any juices that have accumulated on plate. Sprinkle with onions and garlic and reduce heat to med-low. Cook, covered, 5 mins until onions are softened.
3. Sprinkle flour over meat and cook, stirring over low until well-blended and flour starts to draw away from bottom of pot. Gradually stir in stock and venegar. Bring to boil over med-high, stirring constantly.
4. Reduce heat to med-low and stir 5 mins. Stir in sugar and bay leaf. Simmer, covered, 60-90 mins until beef is tender. Discard bay leaf, stir in crumbs and serve.
Per 1 serving of 6: 374 calories, 15g fat (36% Cff)
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