On Line Cookbook
Beef and Noodles - Easy Sauerbrauten
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


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

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.