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Austrian Zwiebelfleisch (Onions and Beef)
From Dorothy McNett's recipes at www.dorothymcnett.com. This will serve 5 - 6 people, so cut the recipe in half as desired!
2 pounds tender beef steak (rib eye, top round, tenderloin...)
Cut the beef into strips about 1/4 inch in thickness, 2 inches long and 1 inch wide. Heat the oil and butter in a heavy bottomed saute pan and sear the meat pieces about 2 - 3 minutes to brown slightly. Remove to a platter. Add the finely chopped onion and garlic to the pan and cook and stir for about 6 - 8 minutes to lightly brown them. Add the salt, caraway seeds, marjoram, pepper and vinegar and bring back to a boil, stirring in the beef stock. Simmer and stir about 1 minute to bring up any browned bits clinging to the bottom of the pan. Add the meat pieces and simmer gently about 8 - 10 minutes. In meantime, whisk the sour cream and the flour in a small bowl. When meat is done, slowly blend in the sour cream mixture to heat it but do not let it boil. Arrange meat pieces on serving platter and pour the gravy over. Serve!
Recipe created 2016-05-15.