Beef Sirloin Steaks with Mushrooms

Instructions

• 1
  Finely chop the onion. Season the meat slices with salt and pepper and dust them with plain flour on both sides.
• 2
  In a pot, heat lard over high heat and brown the meat on both sides. Set aside on a plate. Add the onion to the pot, reduce the heat to below half, and sauté it, stirring frequently, until browned. Add 1 teaspoon of plain flour and sauté the flour for 1 minute, stirring constantly.
• 3
  Add dried mushrooms and 500 ml of broth, mix, and add the browned sirloin steaks. Bring to a boil, add vinegar, and mix. Reduce the heat to one-third, cover with a lid, and simmer slowly over low heat.
• 4
  Clean the fresh mushrooms, roughly chop larger ones, and leave smaller ones whole. In a non-stick pan, melt 30 g of butter over high heat and quickly sauté the mushrooms until golden. This only takes 2–3 minutes. Season with salt and pepper, and after about 30 minutes of simmering the meat, add them to the sirloin steaks. Pour in the remaining broth, cover with a lid, and simmer over very low heat until tender.
• 5
  Remove the pot from the heat and stir the remaining cold butter into the sauce. Season with salt if necessary. Sprinkle the sirloin steaks with chopped parsley on the plate.
• 6
  The time you simmer the sirloin steaks depends on the type, quality, and age of the meat. For example, sirloin steaks from a bull will simmer for a shorter time than those from a cow. Meat from a bull or heifer is also tastier. Sauté fresh mushrooms quickly in a larger pan so they don't release water and start to stew. Once you stir cold butter into the sauce, the sauce must no longer boil. It's good to cut the butter into smaller cubes – gradually stir them into the sauce. Butter will make the sauce smoother.