in Austria

Viennese-style onion meat

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Ingredients for 4 servings:

  • 500 g beef
  • 250 g onion(s)
  • 4 tbsp oil or other fat
  • 1 tbsp vinegar (wine vinegar)
  • ½ tsp marjoram
  • ½ tsp thyme
  • 1 pinch of garlic powder
  • 1 pinch of pepper
  • Salt
  • ¼ liter cream
  • 1 tbsp flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the washed meat into 1/2 cm thick strips. Slice the onions and sauté in the heated fat until translucent. Add the meat, brown vigorously, and then deglaze with the vinegar. Add the remaining spices and about 1/2 liter of water. Cover the pot and slowly simmer the onion meat until tender (30-40 minutes), allowing the liquid to reduce to about 1/8 liter. Whisk the flour with the cream and add to the meat. Cook for a few more minutes and season to taste. Serve with spaetzle or bread dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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