Skillet Sauerbraten

Cooking Instructions:

  • 3/4 pound boneless sirloin steak
  • 2/3 cup crushed gingersnaps (about 10 cookies)
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 3 ribs celery, sliced
  • 2 carrots, thinly sliced
  • 1 1/2 cups beef broth
  • 1/3 cup cider vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 cups hot cooked brown rice

    Partially freeze steak; slice diagonally across grain into 1/8-inch strips.

    Combine gingersnap crumbs and salt in medium bowl. Dredge slices into crumb mixture; set aside.

    Heat oil in large skillet over medium-high heat until hot. Add half of steak slices; stirring to brown both sides. Cook 2 minutes or until done. Reserve and keep warm. Repeat with remaining steak slices. Add onion, celery, and carrots to hot skillet; cook 5 minutes or until tender crisp. Add broth and vinegar; reduce heat and simmer 5 minutes.

    Combine cornstarch with water. Add to skillet, stirring constantly, until thickened; cook 1 minute longer. Add reserved steak slices; pour mixture over rice. Makes 6 servings.