Source:

Theresa

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

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