SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE

Sliced Steaks with Sauerbraten, Onion Hash Browns, Spiced Red Cabbage image

Provided by Rachael Ray : Food Network

Time 57m

Yield 4 servings

Number Of Ingredients 17

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6 tablespoons extra-virgin olive oil, plus more for the steak, divided
2 tablespoons butter
4 cups frozen shredded hash browns
2 onions, 1 quartered and thinly sliced, 1 chopped
Salt
Freshly ground black pepper
1 small or 1/2 large head red cabbage, shredded
2 teaspoons caraway seeds
2 teaspoons paprika
1 fresh bay leaf
1 (2 to 2 1/2-pound) piece London broil (bottom round) steak
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 cup beef stock
1/4 cup cream
1 cup apple cider or juice
1/4 cup grainy mustard

Steps:

In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.