Viennese Sirloin Steak
45 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Sirloin Steak Procedure
Finely chop the onion. Season the meat slices with salt, freshly ground pepper, and dust both sides with plain flour.
In a pot, heat lard over high heat and brown the meat on both sides. Set aside on a plate. Reduce heat to less than half, add the onion to the pot, and sauté until golden, stirring frequently. Add tomato paste and sauté for half a minute, stirring constantly.
Add 1.5 teaspoons of plain flour and sauté for half a minute, stirring constantly. Pour in the broth, stir, and return the browned sirloin steaks to the pot. Bring to a boil, cover with a lid, reduce heat to less than a third, and simmer over low heat until tender. Remove the tender sirloin steaks to a plate.
Chef's tip
The time you will simmer the sirloin steaks depends on the type, quality, and age of the meat. For example, sirloin steaks from a bull will cook for a shorter time than sirloin steaks from a cow. Moreover, meat from a bull or heifer is tastier.