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Skillet Sauerbraten Recipe

I've used this recipe successfully with steak, antelope and venison. I generally serve it with red cabbage and egg noodles that have been sprinkled with poppy seeds.

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Skillet Sauerbraten Recipe

Prep: 10 min. Cook: 50 min.

Yield: 2 Servings

10 50 60

Ingredients

3/4 pound boneless beef sirloin steak, cut into thin strips
1 medium onion, chopped
2 tablespoons olive oil
1/4 cup finely crushed gingersnap cookies (about 6 cookies)
1/2 teaspoon ground allspice
2 cups beef broth
2 tablespoons red wine vinegar
Hot cooked egg noodles

Directions

In a large skillet, saute beef and onion in oil until beef is browned and onion is tender. Add gingersnaps and allspice to the skillet. Slowly stir in beef broth. Bring to a boil. Reduce heat; cover and simmer until mixture is thickened, about 45 minutes. Remove from the heat. Stir in the vinegar; mix well. Serve over noodles. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 472 calories, 24 g fat (6 g saturated fat), 95 mg cholesterol, 1,031 mg sodium, 26 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Skillet Sauerbraten in Cooking for One or Two Cookbook , p133

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts