Onion steak
I was reminded of the old nostalgic foods of Estonia. One of them is the onion steak, which is pan-browned and well-simmered beef steak in a creamy sauce, served with a decent amount of fried onions. This dish can be made with pork or chicken, but in the original version, it was made with beef.
Preparation time: 2-3 hours including stewing the meat
Level: medium
Quantity: For four
Ingredients:
1 kg beef sirloin or entrecote without lard
About 1 kg of yellow onions
25 g of butter for browning
2-3 tablespoons of cooking oil for frying onions
100 ml of cream
1-2 tablespoons of flour
1 teaspoon of soy sauce
2 tbsp Worcestershire sauce
Sea salt and black pepper to taste
Preparation:
- Cut the meat crosswise into slices about 1.5 cm thick.
- Pound the meat slightly to make it softer and the pieces of meat wider. Season the meat with black pepper and sea salt.
- Heat a thick-bottomed pan or on high heat and brown the meat pieces on both sides for about 3-5 minutes until they are nicely browned.
- Add water so that the meat pieces are covered, reduce the heat to low, and simmer the meat pieces under the lid for about 2 to 2.5 hours. The duration of the stew depends on the type of meat used. Add water in the meantime if the liquid tends to evaporate.
- Peel the onions and cut them into rounds. Fry the onions in a pan with cooking oil until they are glassy or quite soft. The degree of softness of the onions depends on the choice and preferences of the cook.
- When the meat is soft, carefully remove the pieces of meat from the pan to a plate and leave to wait.
- Prepare the sauce. To do this, dissolve the flour in cold water, pour it into the meat stew liquid, and let it boil over medium heat. Add cream soy sauce and Worchester sauce, stir, and let the sauce thicken slightly. The sauce does not need to be very thick for this dish. If the sauce becomes too thick, add water, if more thickness is needed, add more dissolved flour.
Season the sauce with black pepper and sea salt as desired. - When the sauce is ready, carefully place the pieces of meat back into the sauce. There should be about enough sauce in the pan to cover the pieces of meat halfway.
- Put plenty of fried onion rings on each slice of meat. Serve warm with boiled potatoes or baked potatoes.
Ready!!