Name: Skillet Sauerbraten
Yield: 2 servings; can be doubled
Ingredients: 2 tablespoons vegetable oil; 8 ounces thinly sliced round steaks; 1 large onion, chopped; 2 tablespoons crushed gingersnap cookies; 1/4 teaspoon ground allspice; 1 cup canned beef broth; 1 to 2 tablespoons red wine vinegar

For side dishes, serve braised red cabbage, and egg noodles with butter and poppy seeds; finish with cherry strudel.

Recipe information

Yield
2 servings; can be doubled

Ingredients

2 tablespoons vegetable oil

8 ounces thinly sliced round steaks

1 large onion, chopped

2 tablespoons crushed gingersnap cookies

1/4 teaspoon ground allspice

1 cup canned beef broth

1 to 2 tablespoons red wine vinegar

Preparation

Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and sear until brown, about 1 minute per side. Transfer steaks to plate. Add onion to skillet. Reduce heat to medium and sauté onion until brown, about 8 minutes. Add cookies and allspice and stir 1 minute. Add broth. Whisk sauce until thick, about 3 minutes. Season with vinegar, salt and pepper. Return steaks and any juices to skillet; simmer 1 minute.

TagsSteak Beef Meat Main Dinner Nut Free Weeknight Meals Easy Sear Bon Appétit

Recipe notes

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