Steak Sauerbraten
Cuisine: German
Author: Kitchens
  • 3 Tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 teaspoon ground allspice
  • 2 Cups low sodium beef broth
  • 1/2 Cup gingersnap cookies, crushed
  • 3 1/2 Tablespoons red wine vinegar
  • salt and pepper, to taste
  • 1 pound egg noodles
  • 1 1/2 pounds London broil beef, trimmed of fat
  1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and allspice and cook, occasionally stirring, until the onion is softened about 8 to 10 minutes.
  2. Stir in beef broth, vinegar and gingersnaps and cook until thickened, about 6 minutes. Season with pepper.
  3. Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 5 to 8 minutes, depending on width of noodles used. Drain, return to pot and toss with 1 tablespoon olive oil.
  4. Meanwhile, season the steak with salt and pepper. Broil steak on high for 6 minutes each side of medium rare. Transfer to cutting board, cover with foil, and let rest. Cut steak into 1/4-inch thick slices.
  5. Plate the noodles and top with the steak and Sauerbraten sauce.
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