Steak And Onions Austrian Style Recipes

GARLIC STEAK & ONIONS

Steps:

• Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.
• Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.
• Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

GERMAN ROULADEN

Steps:

• Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
• Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
• Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
• Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

STEAK AND ONIONS, AUSTRIAN STYLE

Steps:

• 1. Heat butter and oil in a wide frying pan over medium-low heat. Add onion and garlic and cook, stirring occasionally, until onion is limp and golden (about 30 minutes). Increase heat to brown onion slightly; remove from pan.
• 2. Meanwhile, sprinkle steaks with salt and pepper. In same pan, over high heat, brown steak quickly on both sides adding a little more butter and oil, if needed; cook until meat is done to your liking (about 2 1/2 minutes on each side for rare). Remove to a warm platter.
• 3. Add vermouth to pan; heat quickly to reduce liquid slightly, stirring up browned bits from pan. Reduce heat, stir in onion, and heat thoroughly. Spoon onion mixture over steak. Sprinkle with parsley, if desired.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

PAN-SEARED STEAK AND ONIONS

Steps:

• In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
• Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
• Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
• To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

ZWIEBELROSTBRATEN - PAN FRIED BEEF STEAKS WITH FRIED ONIONS

Steps:

• In a heavy sauce pan heat 2 cups of vegetable oil to @ 350°F Cut the onions in thin slices, separate into rings.
• On a plate mix the flour with paprika, dip the lightly moistened onion rings into the flour mixture, coat well and quickly fry them in batches. Remove to a paper towel lined plate, season with salt, set aside.
• Lightly pound the steaks between 2 sheets of parchment paper, using the flat side of the mallet only. Nick the edges 3-4 times to prevent them from curling up.
• Season with salt and pepper and coat them on both side with the flour - paprika mixture.
• In another large frying pan heat 2 tsp of oil and 2 tsp of Butter und quickly fry the steaks, ca. 1 - 2 minutes on each side, add more oil if needed. Remove them from the pan, cover and keep them warm.
• Add 1/3 of the previously fried onions to the pan, add the mustard and deglaze with some of the beef stock, correct seasonings. Reduce the pan juices to half, scraping off the browned bits at the bottom, add the cream and simmer for a minute or two.
• At the very end, add the beef steaks to the sauce to heat through, don't let the sauce boil anymore. Add more broth if the gravy gets too thick.
• Serve with spaetzle or potatoes and top with the remaining onion rings.

QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS

Steps:

• Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
• Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
• Cook 1 minute, then turn steak and cook an additional 30 seconds.
• Set aside in a large dish.
• Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
• Add remaining steak to the dish.
• Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
• Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
• Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
• Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
• Add to dish with steak and onions and stir to combine.
• Serve over rice.

PAN-SEARED STEAK WITH ONION AND WORCESTERSHIRE

Steps:

• In a large skillet over medium-high, heat a tablespoon vegetable oil. Season a steak with saltand pepper, then cook until dark brown andcrusty, 3 to 5 minutes per side for medium-rare(depending on thickness).
• While the steak rests, wipe the pan clean and heat 2 teaspoons oil over medium-high. Add onion, and cook until tender. Add Worcestershire sauce and tablespoon butter and toss to coat. Thinly slice the steak across the grain and top with chopped parsley.

BAVARIAN ROUND STEAK WITH RED ONIONS AND NOODLES

Steps:

• 1. Place onions in a 4- to 5-quart slow cooker. Top with brown sugar, vinegar, salt and beef base. Top with beef. Sprinkle flour over beef.
• 2. Cover slow cooker, set on Low heat and cook 7 to 8 hours.
• 3. About 15 minutes before serving, cook noodles according to package directions and drain.
• 4. To serve, place noodles on serving plates and ladle some of the meat and onion mixture over the noodles. Top each serving with a dollop of sour cream, if desired.