“I love Sauerbraten, but it takes way too long to make. This recipe is inspired by the recipe "Skirt Steak Sauerbraten" in the November of the Rachael Ray Magazine. I tweaked the recipe a bit using london broil (though skirt steak or flank steak are options)then I broiled the meat to cut down on the fat rather then pan frying it. I also added a 1/2 tsp of jarred beef demi glace to the sauce as it was cooking to add deeper flavor, but it is not necessary. This recipe is terrific either way.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and allspice and cook, occasionally stirring, until the onion is softened about 8-10 minutes.
  2. Stir in beef broth, vinegar and gingersnaps and cook until thickened, about 6 minutes. Season with pepper.
  3. Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 5-8 minutes, depending on width of noodles used. Drain, return to pot and toss with 1 tbsp olive.
  4. Meanwhile, season the steak with salt and pepper. Broil steak on high for 6 minutes each side of medium rare. Transfer to cutting board, cover with foil, and let rest. Cut steak into 1/4 inch thick slices.
  5. Plate the noodles and top with the steak and sauerbraten sauce.

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