Recipe: Sauerbraten-Style Stew with Poppy Seed Noodles

SAUERBRATEN-STYLE STEW

1 pound lean beef boneless chuck or round steak
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 1/2 cups water
1/4 cup red wine vinegar
1 (10 1/2 ounce) can condensed beef broth
1 bay leaf
1 medium onion, chopped (about 1/2 cup)
1/2 small head red cabbage, coarsely shredded
8 gingersnaps, crushed (about 1/2 cup)
1 tablespoon packed brown sugar
Hot buttered poppy seed noodles* (for serving)

Heat oven to 325 degrees F.

Trim fat from beef steak. Cut beef into 1-inch pieces. Mix beef and remaining ingredients except gingersnaps and brown sugar in oven-proof Dutch oven.

Cover and bake about 2 hours or until beef is tender.

Remove bay leaf. Stir gingersnaps and brown sugar into stew. Cover and bake 10 minutes longer.

Serve with hot buttered poppy seed noodles if desired.

TO PREPARE THE POPPY SEED NOODLES:
Cook noodles in boiling, salted water until tender; drain. Add butter and poppy seeds; toss.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Great Tasting Beef in a Snap, Betty Crocker Creative Recipes, 1991