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.

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