Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions

Name: Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 360 milliliters beef stock, about 1/3 of a 1 quart box; 4 Tbsps butter, divided; 3 Tbsps chives, chopped or snipped; 80 milliliters cider vinegar, eyeball it; 1 Tbsp Dijon mustard; 2 dried bay leaves; 120 milliliters dry red wine; 1 kgs flank steak; 2 Tbsps all-purpose flour; 6 gingersnaps, finely crumbled; 1 large green apple; 2 Tbsps grill seasoning (recommended: Montreal Steak Seasoning); 1 Tbsp prepared horseradish; 2 mediums onions; 510 grams cooked red cabbage, available on specialty foods aisle; 1 kgs red skin potatoes, quartered; 4 servings Salt and pepper; 230 milliliters sour cream; 3 Tbsps sugar; 3 Tbsps vegetable oil, eyeball it; 0 teaspoons nutmeg, freshly grated or ground, eyeball it

Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions

Mockbraten (Flank Steak with Sauerbraten Style Sauce), Smashed Potatoes with Horseradish and Chives, Red Cabbage with Apple and Onions is a main course that serves 4. One portion of this dish contains about 68g of protein, 48g of fat, and a total of 1127 calories. This recipe covers 56% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have cabbage, flour, skin potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes. Users who liked this recipe also liked Flank Steak with Horseradish Sauce, Flank Steak Wrapped Petit Filet with Smashed Potatoes with Creme Fraiche, and Flank Steak with Red Onions.

Instructions

Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it.

Ingredients you will need

Grill Seasoning

Vegetable Oil

Cider

Sugar

Meat

Equipment you will use

Grill

Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.

Equipment you will use

Grill Pan

Grill

Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled.

Ingredients you will need

Onion

Heat a medium skillet over medium heat.

Equipment you will use

Frying Pan

Add 2 tablespoons butter and melt it.

Ingredients you will need

Butter

Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.

Ingredients you will need

Red Cabbage

Apple

Nutmeg

Onion

Pepper

Salt

Equipment you will use

Frying Pan

Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.

Ingredients you will need

Bay Leaves

Steak

Meat

Equipment you will use

Grill

While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender.

Ingredients you will need

Potato

Water

Meat

Salt

Equipment you will use

Pot

Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.

Ingredients you will need

Salt And Pepper

Horseradish

Sour Cream

Potato

Chives

Stock

Milk

Equipment you will use

Pot

While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more.

Ingredients you will need

Red Cabbage

Potato

Cabbage

Butter

Onion

All Purpose Flour

Equipment you will use

Frying Pan

Grater

Bowl

Aluminum Foil

Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Gingersnap Cookies

Red Wine

Mustard

Sauce

Stock

Equipment you will use

Whisk

Let sauce thicken a couple of minutes.

Ingredients you will need

Sauce

Thinly slice the flank steak on an angle against the grain.

Ingredients you will need

Flank Steak

Grains

Place a mound of potatoes on each dinner plate.

Ingredients you will need

Potato

Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce.

Ingredients you will need

Flank Steak

Potato

Sauce

Equipment you will use

Ladle

Serve red cabbage, apples and onions alongside or in small side dishes.

Ingredients you will need

Red Cabbage

Apple

Onion

Equipment

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon, Malbec, Sangiovese

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Flank Steak. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Peter Michael Le Caprice Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 259 dollars per bottle.

Peter Michael Le Caprice Pinot Noir

Deep red ruby color and bright crimson tinge is the clear identifierfor Le Caprice. The vineyard shows its signature characteristics ofred forest fruit coupled with aromas of red cherry liqueur, currant,raspberry, strawberry, fresh leather and graphite. The 2010 vintageis refined and expressive with intense concentration in the mouth.The finish lingers both aromatically and subtly on the palate.