Instructions:

Wiener Zwiebelrostbraten means Viennese roast beef with onions, yum!

Ingredients

4 T butter
2 med onions, peeled & thinly sliced
1 tsp (2g) sweet Hungarian paprika
6 8-oz boneless beef sirloin steaks, pounded 1/4-inch thick
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
2 T vegetable oil
2 C (946 ml) rich beef stock
1/4 C (60 g) sour cream

Directions

Preheat oven to 350F (177C). In a large cast-iron skillet, melt butter over medium heat. Saute onions until light brown, stirring often; add paprika; cook another minute. Remove onions from pan; set aside. Season steaks with salt and pepper. Add vegetable oil to same skillet and add steaks; brown on both sides. Turn off heat, add beef stock to skillet, arrange onions on top and cover. Bake until tender, about 2-2 1/2 hours. To serve, place steaks on a pre-warmed serving platter with onions arranged on top. Cover loosely to keep warm. Return skillet with remaining liquid to high heat and bring to a boil. Stir in sour cream; immediately remove from heat and pour over steaks. Serve immediately.

Serving Suggestion

This dish is traditionally served with buttered parsley potatoes or with fresh backed rye bread.

Cook time: 2-2 1/2 hours. Makes 6 servings.