pennsylvania dutch beef with onions

Name: Pennsylvania Dutch Beef with Onions
Prep time: 15 min
Cook time: 4 h
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pound(s) beef (beef brisket, chuck roast or shoulder are good cuts to use); 1/4 teaspoon(s) salt; 10 - black peppercorns; 1 - bay leaf; 4-5 cups - water (or enough to generously cover the beef completely); 2 tablespoon(s) unsalted butter; 1 medium onion, finely chopped; 2 tablespoon(s) all-purpose flour; 1 tablespoon(s) white vinegar; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 1/2 cup - low-sodium beef broth

8 Pinches

Vickie Parks

Renton, WA

Updated on Jun 12, 2018

This is a classic Pennsylvania Dutch dinner recipe. Boiled beef is the base for many classic Amish and Pennsylvania Dutch casseroles and other recipes. So most families tend to boil large amounts of beef frequently, portion out the beef for several different recipes, and then keep it in the refrigerator so it's ready to use for making quick dinner dishes such as this recipe. (When the beef is boiled in advance, the prep time for Beef with Onions is to about 20 to 30 minutes. But this recipe shows a longer prep time, because it provides instructions on how to boil beef from scratch.)

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prep time 15 Min

cook time 4 Hr

method Stove Top

yield 4 serving(s)

Ingredients

1 1/2 pounds beef (beef brisket, chuck roast or shoulder are good cuts to use)
1/4 teaspoon salt
10 - black peppercorns
1 - bay leaf
4-5 cups - water (or enough to generously cover the beef completely)
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1 tablespoon white vinegar
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup - low-sodium beef broth

How To Make pennsylvania dutch beef with onions

Step 1

FOR THE BOILED BEEF Place beef in a large Dutch oven. Sprinkle salt, peppercorns and bay leaf over the top of the beef. oven. Add enough water to generously cover the beef completely. Bring the water to a boil over medium-high heat. Once it reaches a boil, turn heat to low, cover the Dutch oven, and let it simmer for 3 to 4 1/2 hours (or until internal temperature reaches 160°F; exact time will vary depending on specific cut and thickness of beef used). Remove boiled beef to a cutting board and let it stand about 10 minutes (while you prepare the onion sauce).

Step 2

FOR ONION SAUCE Melt butter in skillet over medium heat, and simmer onion in butter until soft. Stir in flour and simmer until browned. Add vinegar, salt, pepper and stock, and let mixture reach a boil for 2 to 3 minutes (just enough to heat thoroughly).
Step 3

TO SERVE Slice the beef into thin strips. Arrange beef slices on individual serving plates. Spoon the onion sauce on top of the beef, and serve immediately while still hot.
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