Sauerbraten Beef In Gingersnap Gravy

• 2 pounds cubed beef stew meat
• 1 cup chopped onion
• 1 cup beef broth
• 1 cup red wine vinegar
• 2 bay leaves
• 3 cups egg noodles
• 3/4 cup crushed gingersnap cookies
• 2 tablespoons brown sugar
• 2 tablespoons chopped fresh parsley

1. Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
2. Cook on Low for 7 to 9 hours.
3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
4. Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

meat, onion, beef broth, red wine vinegar, bay leaves, egg noodles, cookies, brown sugar, parsley

Taken from www.allrecipes.com/recipe/245190/sauerbraten-beef-in-gingersnap-gravy/ (may not work)