Skillet Sauerbraten

¾ lb. boneless beef sirloin steak
2/3 cup crushed gingersnaps (about 10 cookies)
½ tsp. salt
1 tbsp olive oil
1 medium onion, sliced into rings
3 ribs celery, sliced
2 carrots, thinly sliced
1½ cups beef broth
1/3 cup cider vinegar
2 tbsp cornstarch
2 tbsp water
3 cups hot cooked brown rice

Partially freeze steak; slice diagonally across grain into 1/8” strips.
Combine gingersnap crumbs and slat in medium bowl. Dredge steak slices
into crumb mixture; set aside.

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

Add to skillet stirring constantly, until thickened; , cook 1 minute
longer. Add reserved steak; pour mixture over rice.

Makes 6 servings