Sirloin Steak a la Backa
Submitted by goodcookin
Seared sirloin steak braised with sliced apples, onions, honey, and red wine vinegar in a tomato-broth sauce. Serve over noodles, rice, or mashed potatoes for a hearty dinner.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThink of this as a European farmhouse supper that somehow never gets old.
Sirloin steaks get a hard sear in olive oil, then braise low and slow in a sauce built from red wine vinegar, honey, tomato paste, and chicken broth.
Sliced apple and yellow onion go in with the liquid, softening into the sauce and adding a sweet-tart note that plays off the beefy richness.
After 30 minutes under the lid, the meat is fork-tender and the sauce has thickened into something you’ll want to pour over everything on the plate.
Pile it on egg noodles, fluffy rice, or a mound of buttery mashed potatoes.
Kitchen Tips
- Sear the steak on high heat and don’t move it for a full 2 minutes per side. You want a deep brown crust, not a gray steam
- Use a firm apple like Granny Smith or Honeycrisp so the slices hold their shape during braising
- Stir frequently during the braise to keep the sauce from scorching on the bottom
- This dish reheats beautifully the next day once the flavors have fully melded
Ingredients
Directions
In a small bowl, thoroughly combine the vinegar, honey, broth and paste; set aside.
In a 10 inch nonstick skillet, heat the olive oil on high heat.
Sear the steak for about 2 minutes on each side.
Drain on paper towels and clean out the skillet.
Return the steak to the skillet. Add the onion, apple and liquid mixture.
Cover and cook on low heat for 25 to 30 minutes, stirring frequently.
Serve over cooked noodles, rice or mashed potatoes.
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