Beef and Noodles - Easy Sauerbrauten

• 1 lb (.5 kg). round cubes or stew beef, cut into bite-size pieces
• 10 ginger snaps, crushed
• 1/4 cup (60 ml) oil (to brown meat)
• 2 cans Campbell's French onion soup
• 1 cup (225 ml) water 1/8 cup (30 ml) cider vinegar
• wide egg noodles, cooked

1. Crush ginger snaps (I use a freezer bag sealed and then hit it with a mallet or a hammer).
2. Add beef to crushed ginger snaps and shake until evenly coated.
3. In hot large frying pan or electric frying pan, cook meat until lightly browned.
4. Add soup, water, and vinegar, and bring to a boil.
5. Reduce heat and simmer, covered about 1 hour, stirring occassionally.
6. Serve over hot egg noodles.

beef, ginger snaps, oil, campbells, water, egg noodles

Taken from online-cookbook.com/goto/cook/rpage/0002BC (may not work)