Strain the sauce through a fine mesh sieve to remove any lumps. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Return the liquid to the pan and place over medium-high heat. Combine cornstarch and cream stir into beef mixture. Reduce heat cover and simmer for 2 hours or until meat is tender. Place the beef and reserved marinade in a saucepan bring to a boil.
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