In 4/5 quart slow cooker - combine beef, onions, broth, vinegar, bay leaves, carrots and potatoes. Mix well.
Then cover crock-pot and cook on low for 8-9 hours.
Turn crock-pot on high-remove bay leaves. Add gingersnaps and brown sugar to the mixture. Combine sour cream and flour in small bowl and add to mixture. Cover and cook for 30 min. until thickened. Serve with hot cooked egg noodles.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.