Steak and Onions, Austrian Style

Vicki Butts (lazyme)


Plenty of onions, cooked slowly to sweetness, are an unbeatable addition to quickly cooked steak.

From Sunset Cooking for Two.


★★★★★ 2 votes

15 Min
35 Min
Stove Top


  • 1 Tbsp
  • 1 Tbsp
    salad oil
  • 2 large
    onions, thinly sliced, separated into rings
  • 1 small
    garlic clove, minced or pressed
  • 12 oz
    sirloin steak, cut into 2 equal pieces
  • ·
    salt and pepper
  • 1/4 c
    dry vermouth or regular-strength beef broth
  • ·
    chopped parsley, optional

How to Make Steak and Onions, Austrian Style


  1. Heat butter and oil in a wide frying pan over medium-low heat. Add onion and garlic and cook, stirring occasionally, until onion is limp and golden (about 30 minutes). Increase heat to brown onion slightly; remove from pan.
  2. Meanwhile, sprinkle steaks with salt and pepper. In same pan, over high heat, brown steak quickly on both sides adding a little more butter and oil, if needed; cook until meat is done to your liking (about 2 1/2 minutes on each side for rare). Remove to a warm platter.
  3. Add vermouth to pan; heat quickly to reduce liquid slightly, stirring up browned bits from pan. Reduce heat, stir in onion, and heat thoroughly. Spoon onion mixture over steak. Sprinkle with parsley, if desired.

Printable Recipe Card

About Steak and Onions, Austrian Style

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German

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