Viennese Beef Steaks
- beef - 4. beef steaks
- oil - 1/5 cup (60 ml)
- butter - 1.5 oz (40 g)
- broth - 6 tablespoons
- black pepper
Tenderize the steaks, from which you have removed the fat and tendons, make a few incisions in the periphery, add salt, sprinkle with pepper and place in a large pan with very hot oil.
Fry for 2-3 minutes on one side, turn, add finely chopped onion and finish frying.
2 minutes later, remove the meat and fry onion until browned, pour the oil in, add the butter and broth, boil up and pour over the chops with the sauce when serving.