Skirt Steak Sauerbraten Liz Pearson   From Every Day with Rachael Ray November 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 20 min 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 cookies 3 1/2 tablespoons red wine vinegar Salt and pepper 1 pound wide egg noodles 1 1/2 pounds beef skirt steak, trimmed and quartered 1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. 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. Season with salt and pepper; transfer to a medium bowl, cover and set aside. Wipe out the skillet and set aside. 2. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain, return to the pot and toss with 3 tablespoons olive oil. Set aside. 3. Meanwhile, season the steak with salt and pepper. In the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. 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. 4. 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. Bavarian Gyro Stuff warm pita pockets with Skirt Steak Sauerbraten and horseradish sour cream.

Grilled Corn and Sausage Flatbread Steak and Portobellos with Steak Sauce Baby Back Pork Ribs Surf 'n' Turf Tacos Italian Sausage Kebabs See All Meats See All Recipes ADVERTISEMENT

ADVERTISEMENT