ZWIEBELFLEISCH   

Onion Beef

1 kg onions
30 g butter
500 g beef (brisket, braising steak, ... )
500 ml beef stock (cube)
2-3 slices toast
1-2 tbsp. sour cream
salt, pepper, caraway seed

 

 

Peel onions and cut them into fine rings. Cut beef into fine slices. Toast bread golden brown.
Heat butter in a pan, sautée onions and add 300 ml beef stock. Put upon beef slices and let all simmer coverd until beef is tender. Add toast and the rest of beef stock, cook some minutes more, stir well and season to taste with salt, pepper and caraway seed. Fold in sour cream.

 

       Side Dish: ribbon noodles, dumplings
     
 

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