Beef Sirloin Steaks with Mushrooms

Instructions

• 1
  Finely chop the onion. Season the meat slices with salt and pepper and dust them with all-purpose flour on both sides.
• 2
  In a pot, heat lard over high heat and sear the meat on both sides until browned. Set aside on a plate. Add the onion to the pot, reduce the heat to less than half, and sauté it, stirring frequently, until browned. Add 1 teaspoon of all-purpose flour and sauté the flour for 1 minute, stirring constantly.
• 3
  Add dried mushrooms and 500 ml of broth, mix, and add the seared 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, chop larger ones coarsely, 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. 2–3 minutes are enough. 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 will 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 sirloin steaks from a cow. Moreover, meat from a bull or heifer is tastier. Sauté fresh mushrooms quickly in a larger pan so they don't release water and start stewing. At the moment 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 refine the sauce.