Sauerbraten Stew

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper
• 1 pound lean boneless beef round steak, cut into 1/2-inch pieces
• Vegetable cooking spray
• 1 cup thinly sliced onion
• 1 cup thinly sliced cabbage
• 1/4 cup red wine vinegar
• 1 tablespoon firmly packed brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 (14 1/4-ounce) cans no-salt-added beef broth
• 1 bay leaf
• 1 cup medium egg noodles, uncooked
• 1/4 cup raisins
• 4 gingersnaps, crushed

1. Combine first 4 ingredients. Dredge meat in flour mixture. Coat a Dutch oven with cooking spray. Place over medium-high heat until hot; add meat, and cook 5 minutes or until browned, stirring often. Stir in onion and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until meat is tender, stirring occasionally. Stir in noodles and raisins. Cook 10 minutes or until noodles are tender; remove and discard bay leaf. To serve, ladle soup into individual bowls, and sprinkle with crushed cookies.

allpurpose, salt, dry mustard, pepper, steak, vegetable cooking spray, onion, cabbage, red wine vinegar, brown sugar, ground ginger, ground cloves, salt, bay leaf, egg noodles, raisins

Taken from www.myrecipes.com/recipe/sauerbraten-stew (may not work)