German Beef Supper Recipe
Ingredients
| Beef stew meat | 1 1⁄2 Pound, cut in 1 inch cubes | |
| Vegetable shortening | 2 Tablespoon | |
| Apple | 1 Large, pared and shredded | |
| Carrot | 1 Medium, shredded | |
| Onion | 1⁄2 , sliced | |
| Water | 1⁄2 Cup (8 tbs) | |
| Dry red wine | 1⁄3 Cup (5.33 tbs) | |
| Salt/1/2 teaspoon anchovy paste | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Beef bouillon cubes | 2 | |
| Bay leaf | 1 Small | |
| Dried thyme | 1⁄8 Teaspoon | |
| Cornstarch | 4 Teaspoon | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Kitchen bouquet | 1⁄4 Teaspoon | |
| Noodles | 4 Cup (64 tbs), cooked, drained | |
| Poppy seed | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4262 Calories from Fat 1624
% Daily Value*
Total Fat 182 g279.7%
Saturated Fat 47.8 g238.8%
Trans Fat 4.2 g
Cholesterol 918.5 mg306.2%
Sodium 4880.9 mg203.4%
Total Carbohydrates 390 g130.1%
Dietary Fiber 23.5 g94%
Sugars 35.1 g
Protein 250 g500.9%
Vitamin A 231.5% Vitamin C 33.9%
Calcium 34.4% Iron 110.8%
*Based on a 2000 Calorie diet
Directions
Add apple, carrot, onion, the 1/2 cup water, the wine, salt, garlic, bouillon cubes, bay leaf, and thyme.
Cover and simmer for 2 hours or until beef is tender.
Remove bay leaf.
Combine cornstarch and the cold water; add to beef mixture.
Cook and stir until thickened.
Stir in kitchen bouquet.
Chef
