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German Beef Supper

American.Kitchen's picture
  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

Brown meat in hot vegetable shortening.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4329 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 4360.4 mg181.7%

Total Carbohydrates 391 g130.5%

Dietary Fiber 23.5 g94%

Sugars 36 g

Protein 251 g501.2%

Vitamin A 231.5% Vitamin C 33.9%

Calcium 35.1% Iron 111.9%

*Based on a 2000 Calorie diet

German Beef Supper Recipe