Zwiebelfleischonionbeef Recipes

GERMAN ZWIEBELKUCHEN (ONION PIE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
• Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
• Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
• Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

BEEF IN ONION GRAVY

Steps:

• In a 1-1/2-qt. slow cooker, combine the soup, soup mix, broth and tapioca; let stand for 15 minutes. Stir in the beef. Cover and cook on low for 6-8 hours or until meat is tender. Serve over noodles or mashed potatoes.

BEEF WELLINGTON

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.
• Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
• Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
• Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
• Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
• Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

ZWIEBELFLEISCH (ONION BEEF)

Steps:

• Cut the meat into thin strips.
• Heat butter in Dutch oven or large saucepan.
• Fry onions slowly, until deep yellow but not quite brown.
• Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water or beef stock.
• Cover and simmer slowly 1/2 hour, adding more water as necessary, keeping the meat in liquid.
• When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy.
• Check seasoning and add more salt and pepper if needed.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

BEEF ON WECK

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
• Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

BEEF WITH GREEN ONION

Steps:

• In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
• Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

ZWIEBELROSTBRATEN - PAN FRIED BEEF STEAKS WITH FRIED ONIONS

Steps:

• In a heavy sauce pan heat 2 cups of vegetable oil to @ 350°F Cut the onions in thin slices, separate into rings.
• On a plate mix the flour with paprika, dip the lightly moistened onion rings into the flour mixture, coat well and quickly fry them in batches. Remove to a paper towel lined plate, season with salt, set aside.
• Lightly pound the steaks between 2 sheets of parchment paper, using the flat side of the mallet only. Nick the edges 3-4 times to prevent them from curling up.
• Season with salt and pepper and coat them on both side with the flour - paprika mixture.
• In another large frying pan heat 2 tsp of oil and 2 tsp of Butter und quickly fry the steaks, ca. 1 - 2 minutes on each side, add more oil if needed. Remove them from the pan, cover and keep them warm.
• Add 1/3 of the previously fried onions to the pan, add the mustard and deglaze with some of the beef stock, correct seasonings. Reduce the pan juices to half, scraping off the browned bits at the bottom, add the cream and simmer for a minute or two.
• At the very end, add the beef steaks to the sauce to heat through, don't let the sauce boil anymore. Add more broth if the gravy gets too thick.
• Serve with spaetzle or potatoes and top with the remaining onion rings.