image from Wikipedia - Photographed in the Fährhaus Caputh
Dad used to make this when we were little. From the photos I see online, it should be served with sweet & sour red cabbage and Knodel (german bread dumplings) or boiled potatoes. So I'll have to figure out how to make those as well!
2 lbs ground beef
2 tsp each - salt, pepper and ground cloves
¾ cup apple cider vinegar
1 carrot, sliced
1 onion, sliced
1 celery stalk, sliced
1 bay leaf
¾ cup water
3 tbsp brown sugar
3 ginger snaps
½ cup hot water
1
Mix beef lightly with salt & pepper, cloves and 1/4 cup vinegar. Shape into large patty in centre of frying pan. Place carrot, celery and bay leaf around it.
2
Mix brown sugar, water and remaining vinegar, pour over meat and cover. Simmer one hour, basting often. Transfer on to a platter.
3
Soften ginger snaps in 1/2 cup water. Stir into pan drippings and heat only until thickened. Pour over platter.
Categoryinternational, main dishes, meat & fish
Ingredients
2 lbs ground beef
2 tsp each - salt, pepper and ground cloves
¾ cup apple cider vinegar
1 carrot, sliced
1 onion, sliced
1 celery stalk, sliced
1 bay leaf
¾ cup water
3 tbsp brown sugar
3 ginger snaps
½ cup hot water