Quick Steak Sauerbraten

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: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  onion, thinly sliced
• 1  teaspoon ground allspice
• 2  cups low sodium beef broth
• 1⁄2 cup  gingersnap cookie, crushed
• 3 1⁄2 tablespoons red wine vinegar
•  salt and pepper, to taste
• 1  lb  egg noodles
• 1 1⁄2 lbs london broil beef, trimmed of fat

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.