ZWIEBELROSTBRATEN

This tasty German recipe is just incredible… certainly a must try! VIDEO https://youtu.be/MY-4jq5F8Gs

• Ready In: 23 mins
• Serves: 4

Ingredients

• 4  eye  round steaks
• 1  teaspoon sea salt, to taste (divided)
• 1  teaspoon black pepper, to taste (divided)
• 2  tablespoons  clarified butter
• 1  sprig rosemary
• 3  cups low sodium beef broth
• 1⁄4 cup dry red wine
• 1  tablespoon tomato paste
• 1  tablespoon hot mustard (German mustard such as Löwensenf)
• 1  tablespoon brown sugar
• 2  teaspoons  balsamic vinegar
• 1⁄4 cup heavy cream
• 1  tablespoon cornstarch (mixed in 1/2 cup cold water)
• 1  tablespoon butter, cold

Directions

1. After patting the steaks dry with paper towels, generously season on both sides with salt and pepper.
2. In a large saucepan over medium-high heat, add clarified butter. When hot, add steaks and a sprig of rosemary; cook for 2 to 3 minutes per side or until nice and brown.
3. Transfer to a cutting board and cover loosely with foil by forming a tent to keep them warm.
4. Discard the sprig and reduce the heat to medium. Add beef broth, red wine, tomato paste, mustard, brown sugar, balsamic vinegar, ground sea salt and freshly ground black pepper.
5. Stir well and bring the mixture to a boil, scraping the bottom to dislodge any brown bits.
6. Cook until the liquid has reduced by a third, about 6 to 8 minutes.
7. Halfway through cooking, add heavy cream and whisk until well incorporated; continue cooking.
8. When it’s done, add cornstarch mixture and stir until the gravy thickens, about 45 seconds.
9. Remove the saucepan from the heat and add butter. Gently swirl it around until melted; taste and adjust if necessary.
10. To serve, spoon the gravy over the meat, top with some crispy fried onion strings and add spätzle.