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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For side dishes, serve braised red cabbage, and egg noodles with butter and poppy seeds; finish with cherry strudel. 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 |
Directions:
1. 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.
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