Zwiebelrostbraten (Steak With Crispy Onions)
July 03, 2017
"This recipe from Taste of Austria was written as being for 2 servings, yet it called for 6 (7 oz) pieces of sirloin. That's 42 ounces of meat for two people. I love steak, but not that much! So I did some tweaking of amounts, yet kept the same ingredients and method! This goes well with roasted potatoes."
- Serving Size: 1 (281.4 g)
- Calories 825
- Total Fat - 61.7 g
- Saturated Fat - 30.2 g
- Cholesterol - 156 mg
- Sodium - 1170.7 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 0.8 g
- Sugars - 23.9 g
- Protein - 20.4 g
- Calcium - 166.2 mg
- Iron - 3.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Heat oil for deep frying. Meanwhile, dredge the onion slices in some flour and pat to remove the excess. When oil is hot, fry onions until they are golden.
Remove the onions from the oil, drain on paper towels, and keep warm on the stove top.
Heat the clarified butter or olive oil in a skillet and sauté the sirloin slowly over medium-high heat until brown outside and medium-rare inside. Keep the sirloin warm on a covered plate.
Degrease the skillet by wiping it out with a paper towel and add the cognac and vinegar. Reduce almost all of the liquid. Add the beef stock and reduce by half. Lower the heat.
Whisk in the butter and mustard at the same time. Be sure to whisk well to avoid having clumps. Add any meat juices from the sirloin on the covered plate and stir well.
Season with salt and pepper to taste.
5. Place the meat on warm plates. Pour the sauce over the meat and sprinkle with fried onions.
Tips & Variations
No special items needed.