Quick Sauerbraten Steaks
|All purpose flour||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Light brown sugar||1 Tablespoon|
|Mixed vegetable flakes||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Chicken cube||8 Ounce|
For first part of sauerbraten sauce, melt butter or margarine in a small saucepan; stir in flour, salt, ginger, pepper, and cloves.
Cook, stirring constantly, just until bubbly.
Stir in 1/2 cup of the water, brown sugar, vegetable flakes, and vinegar; continue cooking and stirring until sauce thickens and boils 1 minute.
Cover; reserve for Step 3.
Pan broil steaks to desired degree of doneness.(Chicken, steak, 1/2 inch thick, will cook to medium at 3 minutes on each side.)
Remove from pan; keep warm.
Stir remaining 1/2 cup water into skillet, scraping to loosen brown glaze in pan.
Add to reserved sauce; heat to boiling.
Pour a little sauce over steaks; pass remainder in a heated sauce dish.