From Linda Cicero’s Cook’s Corner Column

Main Dish

Gran’s Skillet Sauerbraten

2 pounds ground beef, or a mixture of ground meats

2 teaspoons salt

1/2 teaspoon pepper

1/3 teaspoon ground cloves

1 bay leaf

2 to 3 tablespoons brown sugar

3/4 cup cider vinegar

2 onions, chopped

2 ribs celery, with leaves, chopped

2 carrots, sliced

1 turnip or parsnip, chopped

4 gingersnaps, crumbled fine

Shape meat into one big patty or 8 individual ones. Brown on both sides in a large heavy skillet over medium-high heat. Remove meat from pan. Add 1 cup water and stir to loosen any browned bits. Stir in the salt and pepper, cloves, bay leaf, brown sugar and vinegar. Slip meat back into pan. Add the onions, celery, carrots and turnips. Bring to a boil, then cover, reduce heat and simmer 45 minutes. Remove meat to a platter. Discard bay leaf. Stir gingersnaps into gravy in pan. Heat, stirring constantly, until gravy thickens. Pour over meat or serve separately to spoon over mashed potatoes or noodles. Makes 8 servings

Per serving: 275 calories (45 percent from fat), 13.2 g fat (5.3 g saturated, 5.7 g monounsaturated), 83 mg cholesterol, 26 g protein, 10 g carbohydrates, 1.8 g fiber, 712 mg sodium.