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Main dishes

Skillet Sauerbraten

photo by:kraft
Bite-sized pieces of beef, coated in crushed ginger snaps, are browned then simmered in onion soup and cider vinegar for an easy version of the favorite German dish.
time
prep:
10 min
total:
55 min
servings
total:
8 servings

What You Need

16
 gingersnaps
2
lb.  beef shoulder steak, cut into bite-sized pieces
1/4
cup  oil
1
can  (10-1/2 oz.) condensed onion soup
2/3
cup  water
1/2
cup  cider vinegar

Make It

CRUSH gingersnaps in resealable plastic bag with rolling pin. Add meat; close bag and shake gently until meat is evenly coated.

HEAT oil in large skillet on medium-high heat. Add meat; cook until lightly browned, stirring occasionally. Add soup, water and vinegar; mix well. Bring to boil. Reduce heat to low; cover.

SIMMER 30 to 35 min. or until meat is tender, stirring occasionally. Stir in remaining crumbs from bag; simmer 1 min.

Kraft Kitchens Tips

Serving Suggestion
Serve with mashed potatoes or noodles.
K:3761v0:145668
RecipeDetail
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