Austrian Onion Steak

Ingredients

• 4 sirloin or ribeye steaks (approximately 200g/7oz each) 4 sirloin or ribeye steaks (approximately 200g/7oz each)
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1/2 cup (120ml) red wine 1/2 cup (120ml) red wine
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 tablespoon fresh thyme or rosemary, chopped 1 tablespoon fresh thyme or rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the steaks generously with salt and pepper on both sides.
2. 2.
   In a large skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the steaks to the skillet and cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preference. Remove the steaks from the skillet and set aside to rest.
4. 4.
   In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until they are caramelized and golden brown, stirring occasionally. This process may take around 15-20 minutes.
5. 5.
   Add the minced garlic to the skillet and cook for an additional minute.
6. 6.
   Sprinkle the flour over the onions and garlic, stirring well to combine.
7. 7.
   Slowly pour in the beef broth and red wine, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for a few minutes until the sauce thickens slightly.
8. 8.
   Stir in the chopped thyme or rosemary and season with salt and pepper to taste.
9. 9.
   Return the steaks to the skillet, along with any accumulated juices, and cook for another minute or two to heat through.
10. 10.
    Serve the Austrian Onion Steak hot, topped with the caramelized onions and sauce.

Treat your ingredients with care...

• Steak — For the best results, choose high-quality sirloin or ribeye steaks with good marbling. Allow the steaks to come to room temperature before cooking to ensure even cooking throughout.
• Onions — Thinly slice the onions for faster caramelization. Cooking them slowly over low heat will bring out their natural sweetness.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth of flavor to the sauce.

Tips & Tricks

• For a richer sauce, you can add a splash of heavy cream or sour cream at the end.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before cooking to reduce their sharpness.
• To achieve a perfect medium-rare steak, use a meat thermometer to ensure the internal temperature reaches 135°F (57°C).

Serving advice

Serve the Austrian Onion Steak hot, accompanied by traditional Austrian sides like roasted potatoes or spaetzle. Garnish with fresh herbs, such as parsley or chives, for an added touch of freshness.

Presentation advice

Arrange the steak on a plate, topped with a generous amount of caramelized onions and sauce. Place the side dish alongside the steak, and drizzle some extra sauce around the plate for an elegant presentation.