Zwiebelfleisch (onion Beef)
At a Glance
- Total
- 55 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- German
- Simmered
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zwiebelfleisch (onion Beef) brings together 2 lbs round steaks or 2 lbs sirloin tip steaks, 4 tablespoons butter or 4 tablespoons lard, 6 medium onions, chopped in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Dutch oven or large saucepan
Ingredients
- 2 lbs round steaks or 2 lbs sirloin tip steaks
- 4 tablespoons butter or 4 tablespoons lard
- 6 medium onions, chopped
- 1/4 teaspoon marjoram
- 1 garlic clove, sliced
- 4 tablespoons vinegar
- 1 cup water or 1 cup beef stock
- 3 tablespoons flour, dissolved in a little cold water
- 1/8 teaspoon thyme
- 1 slice lemon, rind of
- salt and pepper
Instructions
Cut the meat into thin strips.
Heat butter in Dutch oven or large saucepan.
Fry onions slowly, until deep yellow but not quite brown.
Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water or beef stock.
Cover and simmer slowly 1/2 hour, adding more water as necessary, keeping the meat in liquid.
When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy.
Check seasoning and add more salt and pepper if needed.
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