For side dishes, serve braised red cabbage, and egg noodles with butter and poppy seeds; finish with cherry strudel.
Recipe information
Yield
2 servings; can be doubled
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
Preparation
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.
