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home > recipes > meat > zwiebelfleisch
2 pounds round steak or sirloin tip 3 to 4 Tablespoons butter or lard 6 medium onions, chopped 1/4 teaspoon marjoram 1 large clove garlic, sliced 4 Tablespoons vinegar 1/2 to 1 cup water or beef stock 3 Tablespoons flour dissolved in a little cold water pinch of thyme strip of lemon peel salt and pepper The meat should be cut into thin leaf-like strips. Heat fat in 2 quart casserole or stew pot and in it fry onions slowly, stirring until deep yellow but now quite brown. Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water. Cover and simmer slowly but steadily 1/2 hour, adding more water if needed as meat cooks. 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.

Zwiebelfleisch


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keyword: zwiebelfleisch
ethnicity: german
recipes for meat
recipes by rjl
Email Address:
(posted February 16, 2009)

2 pounds round steak or
sirloin tip
3 to 4 Tablespoons
butter or lard
6 medium onions, chopped
1/4 teaspoon
marjoram
1 large
clove garlic, sliced
4 Tablespoons
vinegar
1/2 to 1 cup water or
beef stock
3 Tablespoons
flour dissolved in a little cold water
pinch of thyme
strip of
lemon peel
salt and pepper

The meat should be cut into
thin leaf-like strips. Heat fat in 2 quart casserole or stew pot and in it fry onions slowly, stirring until deep yellow but now quite brown.

Add meat,
salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water. Cover and simmer slowly but steadily 1/2 hour, adding more water if needed as meat cooks.

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.


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