German Beef Supper
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Recipe: #24569
August 03, 2016
Categories: Dinner, Main Dish, Beef, Stewing Beef, Pasta, German, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Stove Top, Alcohol, Make it from scratch, Kosher Meat more
"I love this kind of recipe! Love simmering something on the stove for hours and letting the smell fill the house and build anticipation for the meal to come!"
Ingredients
Nutritional
- Serving Size: 1 (575.2 g)
- Calories 808
- Total Fat - 47.6 g
- Saturated Fat - 21.4 g
- Cholesterol - 358.3 mg
- Sodium - 776.9 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 3.6 g
- Sugars - 5.6 g
- Protein - 29.3 g
- Calcium - 862.9 mg
- Iron - 10.3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Step 1
Melt shortening in a large Dutch oven over medium heat. Add meat, and cook until the meat is browned on all sides. Add the shredded apple and the next 9 ingredients to the Dutch oven, stirring well. Cover, reduce heat, and simmer for 2 hours or until the beef is tender. Remove and discard the bay leaf.
Step 2
Combine cornstarch and water, stirring well. Add to the beef mixture and cook, stirring constantly, until mixture thickens.
Step 3
Combine noodles and poppy seeds; toss gently. Serve beef mixture over the noodles.
Tips & Variations
No special items needed.
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