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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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