Recipe by mollypaul
A hearty, rib-sticking German dish posted in response to a recipe request. Cooking time is approximate.
Top Review by Puddin
My first encounter with Zwiebelfleisch was 25 years ago at a great old, authentic German restaurant in Chicago, where I'm from. The restaurant owners retired finally and I was Zwiebelfleisch-less. Which began my quest to find the most perfect recipe that my taste buds remember. Molly, this is a fantastic recipe that I've made several times. Advise to those of you trying for the first time...1) use a thick good sirloin & slice that baby thin as you can. 2). After everything is cooked I put in a cast iron pan and put 4-5 slices of Swiss cheese on top, them put it in the broiler for 5 minutes until golden brown. Serve with egg noodles is a must, you have no choice. This is a simple classic & that can make any newbie cook appear as Julia Child. Many thanks for sharing Molly!
- 2 lbs round steaks or 2 lbs sirloin tip steaks
- 4 tablespoons butter or 4 tablespoons lard
- 6 medium onions, chopped
- 1⁄4 teaspoon marjoram
- 1 garlic clove, sliced
- 4 tablespoons vinegar
- 1 cup water or 1 cup beef stock
- 3 tablespoons flour, dissolved in a little cold water
- 1⁄8 teaspoon thyme
- 1 slice lemon, rind of
- salt and pepper
Directions See How It's Made
- Cut the meat into thin strips.
- Heat butter in Dutch oven or large saucepan.
- Fry onions slowly, until deep yellow but not quite brown.
- Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water or beef stock.
- Cover and simmer slowly 1/2 hour, adding more water as necessary, keeping the meat in liquid.
- When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy.
- Check seasoning and add more salt and pepper if needed.