1 1/2 Tablespoons red wine vinegar
1 1/4 Tablespoons honey
1 cup chicken broth
4 Tablespoons tomato paste
2 Tablespoons olive oil
1 pound round steak, trimmed of fat — cut in 4 pieces
1 large yellow onion — sliced
1 large apple, peeled, cored — cut into 1/4″ slices
In a small bowl, thoroughly combine the vinegar, honey, broth and paste; set aside. In a 10 inch nonstick skillet, heat the olive oil and 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 25-30 minutes, stirring frequently. Serve over cooked noodles, rice or mashed potatoes.