July 15, 2017
Dinner, Main Dish, Beef,
Steak, Sirloin Steak, Dairy, Vegetables, Onions, Austrian, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs more
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"Austrian Roast Beef, that is traditionally served with roast potatoes or buttered parsley potatoes; you can garnish with crispy fried onions if you like. Recipe from Viking River Cruise Cookbook."
Preheat oven to 350°F (177°C). In a large saucepan, bring the 4 cups of beef broth to a boil and boil until reduced by half (to 2 cups). Set aside.
In a large cast-iron skillet, melt butter over medium heat. Sauté onions until light brown, stirring often; add paprika; cook another minute. Remove onions from pan; set aside.
Season steaks with salt and pepper. Add vegetable oil to same skillet and add steaks; brown on both sides. Turn off heat, add the reduced beef stock to skillet, arrange onions on top and cover. Bake until tender, to your taste (don't know how long, the original recipe was WAY WRONG on this!!!)
To serve, place steaks on a pre-warmed serving platter with onions arranged on top. Cover loosely to keep warm. Return skillet with remaining liquid to high heat and bring to a boil. Stir in sour cream; immediately remove from heat and pour over steaks. Serve immediately.
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The cooking time was way over here. The steaks turned into crispy critters! I think the favors would be good, but I'd need to make this again to see. I cut the cooking time and recipe in half and still ended up with a charred steak,