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Viennese Steaks
(Wiener Rostbraten)
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| What You Need: |
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6 medium-sized onions, peeled and thinly sliced
4 tablespoons butter
3 pounds boneless beef sirloin, cut ½ inch thick, then pounded to ¼ inch thick
3 tablespoons vegetable oil
2 tablespoons butter
Salt
Freshly ground black pepper
½ cup beef stock, fresh or canned (optional)
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| How To Cook: |
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1. Cut the sliced onions into strips 1/8 to ¼ inch wide. In a heavy 8- or 10- inch skillet over medium heat, melt the 4 tablespoons of butter, and when the foam subsides, add the onions.
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2. Stirring occasionally, cook them for 8 to 10 minutes, or until they are colored and crisp. Add more butter if necessary while the onions are frying-they must not burn. Set the onions aside, uncovered, in the skillet.
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3. Cut the steak into 6 equal portions. In a 10- or 12-inch heavy skillet, heat the oil and 2 tablespoons of butter over medium heat. When the butter foam subsides, add the steaks.
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4. Raise the heat to moderately high and cook the steaks briskly for 2 to 4 minutes, depending upon the degree of doneness you prefer.
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5. Arrange the steaks on a heated platter and sprinkle them with salt and a few grindings of pepper. Reheat the onions over high heat for a minute or so to restore their crispness. Serve the steaks with a mound of the onions placed on each one.
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6. If you prefer a light sauce, add the stock to the skillet in which the steaks were cooked, and bring it to a boil, stirring in any brown bits clinging to the pan, then pour the sauce over the steaks before you place the onions on top.
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7. "WienerRostbraten" may be served with chopped parsley and crumpled bacon sprinkled over the onions.
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