The rich and delectable flavors of Steak Sauerbraten bring the palate to a state of gustatory ecstasy and reminds us how good food can taste. Serve with noodles (included) and Red Cabbage.
- 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
- 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.
- Stir in beef broth, vinegar and gingersnaps and cook until thickened, about 6 minutes. Season with pepper.
- 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.
- 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.
- Plate the noodles and top with the steak and Sauerbraten sauce.
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