Ingredients
- 4 tablespoons butter
- 1 pound yellow onions (2 med onions, peeled & thinly sliced)
- 1 teaspoon paprika (2 2/3 g SWEET Hungarian paprika)
- 3 pounds boneless beef sirloin steaks (pounded 1/4-inch thick, 6 steaks, 8 ounce each)
- Salt & freshly ground black pepper, to taste
- 44 ml oil (vegetable oil, 3 tablespoons)
- 946 ml beef stock (or consommé, fresh or canned, 4 cups)
- 60 grams sour cream (1/2 cup)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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!!!)
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Step 4: 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.
We hope you enjoy this recipe!
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