Badischer Zwiebelrostbraten (Baden-Style Beef Steaks with Onion Gravy)

• 800 g Yellow onion
• 50 g Unsalted butter
• 2 tbsp Sunflower oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 200 ml Red wine
• 400 ml Beef stock
• 2 tsp Mustard
• 700 g Beef steak

1. Halve and thinly slice the onions. Set a large frying pan over medium heat and melt the butter with the sunflower oil.
2. Add the onions with 1 tsp of the fine sea salt and cook, stirring often, for 20 to 25 minutes until deeply golden and soft. If they start catching, lower the heat slightly and keep stirring so they caramelise evenly.
3. Sprinkle the plain flour over the onions and cook for 1 minute, stirring to coat. Pour in the red wine and bubble for 2 minutes, scraping up any sticky bits from the base of the pan.
4. Stir in the beef stock and mustard, then simmer for 6 to 8 minutes until the gravy is glossy and lightly thickened. Taste and adjust with the remaining fine sea salt and some of the black pepper.
5. Tip the onion gravy into a bowl and keep warm. Wipe out the pan if needed, then return it to medium-high heat.
6. Season the beef steaks with the remaining black pepper and a pinch of the fine sea salt. Pan-fry for 2 to 4 minutes per side (depending on thickness) until well browned and cooked to your liking, then rest for 3 minutes.
7. Rewarm the onion gravy briefly in the pan if needed, loosening with a splash of beef stock if it has thickened too much. Serve the steaks topped generously with the onion gravy.

Made this recipe? Rate it — a comment is optional.