Viennese Style Onion Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef
- 250 g onion (s)
- 4 tablespoons oil or other fat
- 1 tablespoon vinegar (wine vinegar)
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ thyme
- 1 pinch garlic powder
- 1 pinch pepper
- salt
- 0.25 liter ¼ cream
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Cut the washed meat into 1/2 cm thick strips. Cut the onions into strips and sweat in the heated fat until translucent. Add the meat, roast vigorously and then deglaze with the vinegar. Add the remaining spices and pour about 1/2 liter of water. Cover the saucepan and slowly simmer the onion meat (30-40 minutes), reducing the liquid to about 1/8 l.
- Whisk the flour with the cream and add to the meat. Cook for a few more minutes and season to taste.
- This goes well with spaetzle or bread dumplings.
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