Viennese Sirloin Steak

Instructions for Sirloin Steaks

• 1
  Finely chop the onion. Season the meat slices with salt, freshly ground pepper, and dust both sides with plain flour.
• 2
  In a pot, heat lard over high heat and sear the meat on both sides until browned. Set aside on a plate. Reduce the heat to less than half, add the onion to the pot, and sauté it, stirring frequently, until golden. Add 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, stir, and return the seared sirloin steaks to the pot. Bring to a boil, cover with a lid, reduce the heat to less than a third, and simmer over low heat until tender. Remove the tender sirloin steaks 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 portions. Do not boil the sauce anymore. Return the sirloin steaks to the sauce.
• 5
  Serve sprinkled with fried onions and with steamed rice.

Instructions for Fried Onions

• 1
  Peel the onion and slice 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 generous layer of lard over high heat, add the onion (lightly tap off excess flour with your fingers just before frying), and fry until golden.