SKILLET SAUERBRATEN

3/4 pound boneless beef 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 (for serving)

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
Source: Recipe booklet: Light, Lean, and Low Fat Recipes from the Rice Council, Best Recipes Magazine, Vol. 1, July 12, 1992, No. 17