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Shirley's Bavarian Beef Stew

This is an old Iowa recipe that has some similar
elements of a Sauerbraten. This is done in a pressure cooker
but you could do this also in a Dutch oven or Crockpot

printer friendly


2 lbs beef stew meat, cubed
2 medium onions, sliced
3 tbsps shortening
1 1/2 cups water
2 tsps salt
1/2 tsp black pepper
1 bay leaf
1 1/2 tsps caraway seed
1/4 cup vinegar
1 medium head red cabbage, cut into wedges
1/2 cup ginger snaps
1/2 cup warm water


1. Heat the shortening in a pressure cooker; brown the beef and onions.

2. Add the 1 1/2 cups water, salt, salt, pepper, bay leaf, and caraway seeds. Cover and cook at 10 pounds pressure for 15 minutes.

3. Cool and add vinegar and place cabbage wedges on top of the meat. Cover and cook at 15 pounds pressure for 5 minutes. Meanwhile, soak the ginger snaps in the warm water.

4. Remove the cabbage and meat to a heated platter. Add ginger snaps to the liquid and bring to a boil, stirring to make smooth gravy.

Here is a nice side dish to serve with Shirley's Bavarian Beef Stew.

Kartoffel Knödel
Potato Dumplings

6 medium potatoes, peeled, boiled, and cooled

1/2 Cup flour

1 1/2 Tsp. Salt

2 eggs


1 .Grate the potatoes fine, or put them through a ricer.

2 . Add the eggs, flour, and salt, and mix well together.

3 . Roll this dough into 1-inch balls, and drop them into boiling water.

4 . Gently boil them for 10 minutes.

5 . Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.

Christa also uses "Ready to Cook" Maggi product
available at, order it here

See this really interesting product from box to plate
developed by the famous
German Manufacturer Julius Maggi
Go here to make Maggi Kartoffel Knödel

Other products for Goulash from the

Alba Refill Gulasch
Seasoning, 90g

Knorr Beef Stew (Goulash)
Entrée Mix

Bende Hungarian
Goulasch Spices and Paprika


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Last updated October 5, 2009