In a large skillet heat 2 T of the oil. Add the beef, salt and pepper and cook. After cooked through place on paper towels to remove excess grease. Get rid of remaining grease in pan and wipe clean. Add 2 T of oil to pan on medium heat. Add the onion and allspice and cook, stirring occasionally until onions are soft - about 8 minutes. Stir in the broth, gingersnaps and vinegar and cook until thickened - about 6 minutes. Season with salt and pepper. Add the beef back and heat through.
Cook egg noodles per package directions. After draining the water toss with remaining 3 T of oil.
Ready to eat! I have made the beef sauce ahead of time. If you do this you may need to add a bit more broth as it reheats.
Ingredients
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7 tablespoons extra virgin olive oil - divided
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1 1/2 pounds beef stew meat
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salt and pepper
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1 red onion, thinly sliced (large)
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1 teaspoon ground allspice
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2 cups beef broth
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1/2 cup crushed gingersnap cookies
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3 1/2 tablespoons red wine vinegar
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1 pound wide egg noodles
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