Beer makes batters better, meat more tender, and sauces more flavorful.
Vienna Steak With Braised Onions (Wiener Rostbraten)
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If you want to dress up a steak a little without working too hard, onions are the answer. Cook them up while the steak rests, using the same pan gives them an extra meaty flavor.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 rib steaks, well trimmed
salt and pepper
flour
3 tablespoons butter
2 large onions, sliced
2 tablespoons butter
1 tablespoon flour
1/2 cup beef stock or water
directions
Pound the steak to 1/2-inch thick with a meat mallet. Season both sides of the steaks with salt and pepper. Sprinkle both sides evenly with flour.
Heat the first measure of butter in a large skillet over medium-high heat. Add the steaks and cook 4-6 minutes per side for medium-rare.
Remove the steaks from the skillet and keep warm.
Add the onions and remaining butter to the pan and cook, stirring frequently, until softened. Add the flour and cook, stirring frequently, until the flour is incorporated.
While stirring, add the beef stock. Cook, stirring occasionally, until the liquid comes to a boil. Reduce the heat to medium-low and let simmer for 2-3 minutes.
Adjust the seasoning as needed then serve the sauce over the steaks.
nutrition data
233 calories, 21 grams fat, 6 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 2, 2013
I wanted the onions more caramlized so I cooked them in a separate pan and then cooked the steaks. Simple recipe with good results.