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Sweet and sour flavor is one that the Germans love. This beef stew has the tart flavor of lemon and capers, which contrasts with the sweetish flavor of cloves. Pumpernickel bread crumbs thicken the stew instead of flour.
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| What You Need: |
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3 pounds short ribs cut in serving-size pieces
2 tablespoons shortening
1 can (10½ ounces) condensed onion soup
1 tablespoon lemon juice
1 teaspoon capers
1 medium bay leaf
¼ teaspoon pepper
1/8 teaspoon ground cloves
Generous dash grated lemon rind
2 tablespoons fresh pumpernickel
Dread crumbs
Mashed potatoes
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| How To Cook: |
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1. Brown ribs in shortening in a large saucepan; pour off fat.
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2. Add remaining ingredients except bread crumbs and mashed potatoes; bring to a boil.
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3. Reduce heat, cover and simmer 2¾ hours, stirring occasionally.
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4. Spoon off fat; add bread crumbs.
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5. Cook, stirring, until thickened.
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6. Remove bay leaf; serve with mashed potatoes.
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