Sauerbraten Stew

Ingredients

• 1  bay leaf 
• 42.8 ounce no-salt-added beef broth canned
• 1 pound beef round steak boneless lean cut into 1/2-inch pieces
• 1 tablespoon firmly brown sugar packed
• 1 cup cabbage thinly sliced
• 0.5 teaspoon mustard dry
• 1 cup extra wide egg noodles uncooked
• 0.3 cup flour all-purpose
• 4  gingersnaps crushed
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 1 cup onion thinly sliced
• 0.5 teaspoon pepper 
• 0.3 cup raisins 
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Combine first 4 ingredients. Dredge meat in flour mixture. Coat a Dutch oven with cooking spray.
2. 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.