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  • 6servings
  • 455minutes
  • 590calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lb beef stew meat (1-inch pieces)

  2. 1 cup chopped onions (2 medium)

  3. 1 cup beef broth

  4. 1 cup red wine vinegar or cider vinegar

  5. 2 dried bay leaves

  6. 6 cups uncooked medium egg noodles (12 oz)

  7. 3/4 cup crushed gingersnap cookies (about 15)

  8. 2 tablespoons packed brown sugar

  9. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.

  2. Cover; cook on Low heat setting 7 to 9 hours.

  3. About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

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