Zwiebelfleisch

Zwiebelfleisch (zwcc-behl-flysh) is a traditional German dish of fried beef and onions. Although raw beef is more frequently used in this recipe, cooked beef is sometimes substituted. Serve Zwiebelfleisch with boiled potatoes and fresh green beans.

1 oz. butter

2 lb. fillet of beef, cut into strips

2 large onions, thinly sliced

1 garlic clove, crushed

½ teaspoon dried oregano v teaspoon salt

Zwiebelfleisch takes moments to prepare and tastes superb!

½ teaspoon black pepper

10 fl. oz. beef stock, hot

4 fl. oz. sour cream

1 tablespoon chopped fresh parsley

In a large, heavy-based frying-pan, melt the butter over moderate heat. When the foam subsides, add the beef to the pan and fry, turning occasionally, for 4 to 6 minutes or until it is lightly browned on all sides. Using a slotted spoon, remove the beef from the pan and set it aside on a plate.

Add the onions and garlic to the pan and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.

Stir in the oregano, salt and pepper. Add the stock to the pan. Return the beef to the pan and bring the liquid to the boil. Reduce the heat to low and simmer for 8 to 10 minutes or until the beef is cooked and tender. Stir in the sour cream.

Remove the pan from the heat and transfer the contents to a warmed serving dish. Sprinkle the parsley over the top and serve immediately.

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