Wienerrostbraten (vee-nchr-rawst-brah-tehn) is an Austrian dish of beef steaks in a creamy sauce accompanied by crisply fried onions. Serve with buttered broccoli and sautced potatoes for a superb dinner.
6 rump steaks, pounded thin
1 teaspoon salt
1 teaspoon black pepper
3 oz. butter
6 fl. oz. beef stock
2 tablespoons double cream
1 teaspoon cayenne pepper
2 fl. oz. vegetable oil
3 large onions, thinly sliced
6 bacon slices, grilled until crisp and crumbled
1 tablespoon chopped fresh chives
Rub the steaks with the salt and pepper and set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, fry the steaks, two at a time, for 2 minutes on each side. Transfer the steaks to a serving dish and keep warm while you fry the remaining steaks in the same way.
Add the stock, cream and cayenne to the pan and cook, stirring constantly, for 3 minutes. Remove the pan from the heat.
Pour the sauce over the steaks and keep them warm.
In another large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions to the pan and fry, stirring occasionally, for 8 to 10 minutes or until they are golden brown. Remove the pan from the heat and, using a slotted spoon, place equal amounts of the onion on each steak.
Sprinkle over the bacon and chives and serve immediately.