TRADITIONAL GERMAN BRATEN STEW


1 lb. beef short ribs
2 tablespoons vegetable oil
1 can (10-3/4-oz.) condensed onion soup
1 cup water
1 tablespoon lemon juice
1 bay leaf
¼ teaspoon ground cloves
½ teaspoon black pepper
1 slice pumpernickel bread, crumbled

1. In a soup pot, brown the short ribs the oil over medium-high heat for 6 to 8 minutes; drain.

2. Add the remaining ingredients except the crumbled bread and bring to a boil. Reduce the heat to medium-low, cover, and cook for 1-1/2 to 2 hours, or until desired tenderness, stirring occasionally.

3. Remove and discard the bay leaf. Stir in the crumbled bread and serve.

Yield: 4 servings.