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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I've used this recipe successfully with steak, antelope and venison. I generally serve it with red cabbage and egg noodles that have been sprinkled with poppy seeds. Ingredients:
3/4 pound boneless beef sirloin steak, cut into thin strips |
1 medium onion, chopped |
2 tablespoons olive oil |
1/4 cup finely crushed gingersnap cookies (about 6 cookies) |
1/2 teaspoon ground allspice |
2 cups beef broth |
2 tablespoons red wine vinegar |
hot cooked egg noodles |
Directions:
1. In a large skillet, saute beef and onion in oil until beef is browned and onion is tender. Add gingersnaps and allspice to the skillet. Slowly stir in beef broth. Bring to a boil. Reduce heat; cover and simmer until mixture is thickened, about 45 minutes. Remove from the heat. Stir in the vinegar; mix well. Serve over noodles. Yield: 2 servings.
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