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2 pounds beef stew meat
In a 3-1/2 to 4-quart slow cooker or crockpot, combine beef, onions, broth, vinegar, and bay leaves. Mix well. Cover; cook on low setting for 7 to 9 hours.
About 15 minutes before serving, cook spaetzle as directed on package. Remove bay leaves from beef mixture. Stir in gingersnaps and brown sugar. Cover; cook on low setting for an additional 15 minutes or until mixture is thickened and bubbly.
Serve beef mixture over spaetzle. Sprinkle with parsley.
Poster's Notes:
Instead of gingersnaps, I used 1/2 a loaf of ginger cake.
Posted by Adiva Bloch
Nutritional Info Per Serving: N/A
1 cup onions, chopped
1 cup beef broth
1 cup red wine or cider vinegar
2 bay leaves
6 ounces (3 cups) uncooked spaetzle or egg noodles
3/4 cup crushed gingersnaps, about 15 cookies
2 tbsp. brown sugar
2 tbsp. fresh parsley, chopped
For the beef broth, I used 2 tbsp. chicken soup powder and 1 cup water.