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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Rachael Ray. Another one for DH. Ingredients:
7 tablespoons extra virgin olive oil |
1 large red onion, thinly sliced |
1 teaspoon ground allspice |
2 cups beef broth |
1/2 cup crushed gingersnap cookie |
3 1/2 tablespoons red wine vinegar |
salt and pepper |
1 lb wide egg noodles |
1 1/2 lbs skirt steaks, trimmed and quartered |
Directions:
1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
2. Add the onion and allspice and cook, stirring occasionally, until the onion is softened, about 8 minutes. Stir in the broth, gingersnaps and vinegar and cook until thickened, about 6 minutes.
3. Season with salt and pepper; transfer to a medium bowl, cover and set aside. Wipe out the skillet and set aside.
4. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes.
5. Drain, return to the pot and toss with 3 tablespoons olive oil. Set aside.
6. Meanwhile, season the steak with salt and pepper. In the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
7. Add the steak and cook for 2 to 3 minutes on each side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut crosswise into 1/4-inch-thick slices.
8. Pour off the fat from the skillet, add the reserved sauce, scraping up the browned bits, and cook over medium heat until warmed through. Divide the noodles among 4 shallow bowls and top with the steak and sauerbraten sauce.
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