Best Zwiebelrostbraten Pan Fried Beef Steaks With Fried Onions Recipes

Pan Fried Steak with Sauce image

Provided by Baby Kato

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 lb sirloin steak
1 tablespoon butter
1/2 teaspoon garlic, minced
1 medium sweet onion, finely chopped
3 cups small brown button mushrooms, sliced
1/2 teaspoon thyme, dried
2 tablespoons flour
1 cup beef stock
1 cup milk
1 tablespoon prepared horseradish (or dijon mustard)
1/8 cup parsley, fresh chopped

Steps:

Rub salt and pepper on both sides of steak.
In large pan melt butter and brown steak well on both sides.
(2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.
Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.
Add flour and cook for 1 minute.
Add in beef stock, milk and horseradish.
Reduce heat and simmer, stir for 5 minutes until sauce thickness.
Add steak and juice, simmer for 5 minutes.
Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.
Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

Nutrition Facts : Calories 483.1, Fat 31.5, SaturatedFat 13.4, Cholesterol 127.2, Sodium 488.1, Carbohydrate 11.7, Fiber 1.4, Sugar 2.7, Protein 37.6

Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Oil, for frying
2 onions, thinly sliced
Salt
1 cup flour
4 (6-ounce) rib eye steaks
Freshly ground black pepper
1 tablespoon each Dijon mustard and grainy mustard
2 tablespoons peanut oil
3 tablespoons butter
1 lemon, juiced or 2 tablespoons balsamic vinegar
1/2 cup veal stock
Minced herbs (parsley, tarragon and chives)

Steps:

Preheat fryer to 325 degrees F.
In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm.
Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and saute for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm.
Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs.
To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions.