zwiebelrostbraten

How To Make zwiebelrostbraten

• Step 1
  After patting the steaks dry with paper towels, generously season on both sides with salt and pepper.
• Step 2
  In a large saucepan over medium-high heat, add clarified butter. When hot, add steaks and a sprig of rosemary; cook for 2 to 3 minutes per side or until nice and brown.
• Step 3
  Transfer to a cutting board and cover loosely with foil by forming a tent to keep them warm.
• Step 4
  Discard the sprig and reduce the heat to medium. Add beef broth, red wine, tomato paste, mustard, brown sugar, balsamic vinegar, ground sea salt and freshly ground black pepper.
• Step 5
  Stir well and bring the mixture to a boil, scraping the bottom to dislodge any brown bits.
• Step 6
  Cook until the liquid has reduced by a third, about 6 to 8 minutes.
• Step 7
  Halfway through cooking, add heavy cream and whisk until well incorporated; continue cooking.
• Step 8
  When it’s done, add cornstarch mixture and stir until the gravy thickens, about 45 seconds.
• Step 9
  Remove the saucepan from the heat and add butter. Gently swirl it around until melted; taste and adjust if necessary.
• Step 10
  To serve, spoon the gravy over the meat, top with some crispy fried onion strings and add spätzle.
• Step 11
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/MY-4jq5F8Gs
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