Bavarian Stew Recipe
Ingredients
| Round steak | 1 1/2 Pound, cut into strips | |
| Water | 2 Cup (16 tbs), divided | |
| Onions | 2 Medium, sliced | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Caraway seeds | 1/2 Teaspoon | |
| Cabbage | 1 Small, shredded | |
| Flour | 1/4 Cup (16 tbs) |
Directions
In 4-quart casserole, combine meat, 1 1/2 cups water, onions, vinegar, sugar, bay leaf, salt and caraway.
Cover with lid.
Cook at HIGH 7 minutes and at LOW 30 to 35 minutes; stir occasionally.
Add red cabbage.
Cook, covered, at LOW 20 to 25 minutes, or until beef and cabbage are tender; stir occasionally.
Blend flour with remaining 1/2 cup water until smooth.
Stir into hot mixture.
Cook at HIGH 4 to 5 minutes, or until stew is thickened; stir once.
Cover with lid.
Cook at HIGH 7 minutes and at LOW 30 to 35 minutes; stir occasionally.
Add red cabbage.
Cook, covered, at LOW 20 to 25 minutes, or until beef and cabbage are tender; stir occasionally.
Blend flour with remaining 1/2 cup water until smooth.
Stir into hot mixture.
Cook at HIGH 4 to 5 minutes, or until stew is thickened; stir once.
Chef
