ReceptnaptárSirloin steak with fried onions
Sirloin steak with fried onions is a classic main course in Hungarian pubs and restaurants: quickly fried, juicy beef slices topped with sweet, deep brown onion rings. The patient frying of the onions is what makes it special. A very hot pan and short cooking time are the key.
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Ingredients
Method
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- Bring the meat to room temperature (30 minutes) and pat dry. Snip the edges so the meat does not curl during cooking. Season both sides with salt and pepper.
- In a large frying pan, heat 2 tablespoons of lard over very high heat until smoking. Fry the steaks one at a time for 2-3 minutes on each side (medium), forming a crust. Transfer to a warm plate and cover with foil.
- In the remaining fat, fry the onion rings over medium-high heat, stirring often, for 15-18 minutes until brown, adding the sugar at the end so they caramelise.
- Pour in the beef stock and the vinegar, scrape up the browned bits on the bottom of the pan and simmer for 2 minutes.
- Return the meat to the onion gravy and warm it for 1 minute. Rest the meat for 5 minutes, covered with foil.
- Serve the meat topped with the fried onions and drizzled with the gravy, with roast potatoes and fresh parsley.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Fry the onions slowly and patiently.
- Do not overcook the meat, so it stays juicy.
- Rest the meat before serving.
- Delicious with the gravy and potatoes.
Frequently asked questions
With other cuts?
Rump or fillet work too.
How long to cook?
For a 2 cm slice, 2-3 minutes per side for medium.
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