zwiebelrostbraten

How To Make zwiebelrostbraten

• 1

  After patting the steaks dry with paper towels, generously season on both sides with salt and pepper.
• 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.
• 3

  Transfer to a cutting board and cover loosely with foil by forming a tent to keep them warm.
• 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.
• 5

  Stir well and bring the mixture to a boil, scraping the bottom to dislodge any brown bits.
• 6

  Cook until the liquid has reduced by a third, about 6 to 8 minutes.
• 7

  Halfway through cooking, add heavy cream and whisk until well incorporated; continue cooking.
• 8

  When it’s done, add cornstarch mixture and stir until the gravy thickens, about 45 seconds.
• 9

  Remove the saucepan from the heat and add butter. Gently swirl it around until melted; taste and adjust if necessary.
• 10

  To serve, spoon the gravy over the meat, top with some crispy fried onion strings and add spätzle.
• 11

  To view this recipe on YouTube, click on this link >>>> https://youtu.be/MY-4jq5F8Gs
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card