Swiss Sauerbraten Casserole

1 ½ pound round steak, cut into 6 pieces

1 ½ teaspoon salt

½ teaspoon pepper

3 tablespoons oil

1½ cup sliced carrots

1½ cup diced onions

3 cloves minced garlic

1 ½ teaspoon mustard seeds

1 teaspoon ground nutmeg

3 tablespoons flour

¼ cup vinegar

½ cup wine

1 cup beef broth

2 tablespoons brown sugar

1/4 cup crushed gingersnaps

½ cup cream

3 cups noodles

Sprinkle steaks with salt and pepper and brown in a skillet in the oil until browned lightly on both sides. Remove and put in a casserole dish. Add the carrots, onions and garlic and sauté for about 10 minutes. Add mustard seeds and nutmeg and mix in the flour. Add the vinegar, red wine and beef broth and heat until mixture thickens. Remove from heat and stir in brown sugar, gingersnaps and cream. Cook the noodles and mix them in with the vegetables and gravy and pour the whole thing over the top of the meat in the casserole dish. Cover with a lid, or foil, and bake for about 30 to 45 minutes, or until the meat is tender.


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