Viennese Sirloin

Instructions for Sirloins

• 1
  Finely chop the onion. Season the meat slices with salt and freshly ground pepper, and dust them with plain flour on both sides.
• 2
  In a pot over high heat, melt the lard and brown the meat on both sides. Set aside on a plate. Reduce the heat to medium, add the onion to the pot, and sauté until golden brown, stirring frequently. Add the tomato paste and sauté for half a minute, stirring constantly.
• 3
  Add 1.5 teaspoons of plain flour and sauté for half a minute, stirring constantly. Pour in the broth, mix, and return the browned sirloins to the pot. Bring to a boil, cover with a lid, reduce the heat to low, and simmer until tender. Remove the tender sirloins to a plate.
• 4
  Season the sauce with salt and pepper and strain it through a sieve into a clean pot. Cut the cold butter into smaller pieces and whisk it into the sauce in parts. Do not cook the sauce further. Return the sirloins to the sauce.
• 5
  Serve sprinkled with fried onion and with steamed rice.

Instructions for Fried Onion

• 1
  Peel the onion and cut it into thin rings. Place in a bowl, sprinkle with plain flour, and mix so that the onion rings separate into individual pieces and are coated in flour.
• 2
  In a saucepan, heat a layer of lard over high heat, add the onion, lightly shake off excess flour with your fingers just before frying, and fry until golden brown.