Bavarian Stew with Potato Dumplings
1 1/2 to 2 pounds stewing beef or chuck steak, cut in cubes
1 tablespoon oil or melted shortening
2 cups water
1 envelope French's Onion Gravy Mix
1/4 cup vinegar
2 tablespoons brown sugar
1/2 cup raisins
4 gingersnaps, crushed into crumbs
1/2 cup water
1 tablespoon melted butter
1 envelope French's Potato Pancake Mix
1/4 cup finely chopped green bell pepper
Brown beef in oil in large skillet or Dutch oven. Add water, contents of gravy mix envelope, vinegar and brown sugar. Cover; simmer 1 1/2 to 2 hours, or until tender, stirring occasionally.
Stir in raisins and gingersnap crumbs. Prepare Potato Dumplings. Drop by spoonsful on top of simmering stew. Cover; simmer 15 minutes longer, until dumplings are firm.
Potato Dumplings: Lightly beat together egg, water and melted butter. Add otato Pancake Mix and finely chopped green bell pepper; stir until blended. Let stand 10 minutes.
Makes 4 to 6 servings.