MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauerbraten Soup
 Categories: Beef, Herbs, Vegetables, Pasta
      Yield: 11 Cups
 
      2 tb Olive oil
      2 lb Beef stew meat;
           - in 1" pieces
      1 tb Mixed pickling spices
      1    Bay leaf
      6 c  Beef broth; divided
      1 md Onion; chopped
     16 oz Jar shredded sweet & sour
           - red cabbage
    1/2 ts Ground ginger
    1/4 ts Ground cloves
      8    Gingersnap cookies; crushed
           Cooked wide egg noodles
 
  In a large skillet, heat oil over medium-high heat; brown meat in
  batches. Transfer meat to a 4- or 5-qt slow cooker.
  
  Place pickling spices and bay leaf on a double thickness of
  cheesecloth. Gather corners of cloth to enclose seasonings; tie
  securely with kitchen string. Add spice bag, 4 cups broth, onion,
  cabbage, ginger, and cloves to slow cooker. Cook, covered, on high
  3 hours.
  
  Meanwhile, in a saucepan, heat remaining broth and gingersnaps over
  medium heat; cook and stir until thickened, about 10 minutes.
  Transfer to slow cooker; cook, covered, until meat is tender, about
  1 hour longer. Discard spice bag. Serve with noodles.
  
  Recipe by Jennifer Yerkes, Franklin Square, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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