Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

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.
Originally published as Skillet Sauerbraten in Cooking for One or Two Cookbook 2003, p133

Nutritional Facts

1 cup: 472 calories, 24g fat (6g saturated fat), 95mg cholesterol, 1031mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 37g protein.

  • 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
  1. 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.
Originally published as Skillet Sauerbraten in Cooking for One or Two Cookbook 2003, p133

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