I learnt this recipe when I met my beloved Richard. He is a real ‘meat-lover’ who is especially crazy about beef, so I had to increase my repertoire. At first he didn’t like the idea to not have the steak medium rare but after he tasted the buttery soft meat with the roasted onion and freshly grated black pepper he didn’t mind at all!
600 g sirloin
150 ml olive oil
2-3 teaspoon mustard
freshly ground black pepper
3-4 large onion
2 teaspoon Hungarian paprika powder
3 tablespoon plain flour
For the side
500 g mini new potatoes
1 big bunch of parsley
1 medium onion peeled and finely chopped
1 clove of garlic peeled and mashed
1 tablespoon of olive oil
Spread mustard on both sides of the sirloin steaks, sprinkle some freshly ground black pepper then put them into a container. Pour the olive oil over them then seal it and let it rest in the fridge
Wash the new potato well but leave the skin on. Roast the onion over the olive oil till it becomes transparent, add the garlic and the potato then season with salt. Stir for 5 minutes then cover with a lid and cook for 20 minutes on low heat. At the end when the potato is soft mix in some chopped parsley and cook for 2-3 more minutes.
Peel the onions then slice into 0,5 cm rings. Mix the flour with the paprika powder then add to onion and mix well. It’s useful to use a small plastic bag and shake hard so the flour and paprika makes an even coating on the onion.
On one tablespoon olive oil roast both sides of the beef quickly then turn down the heat. Add 100 ml water and cover with a lid and braise for 20-30 minutes till the beef becomes soft like butter.
Deep-fry the onion in hot oil till crispy and brown. Serve the sirloin steaks with the new potato, pile the onion on top of the meat and enjoy the flavours!
Cooking time: 50 minutes
For the best result marinate the beef on the previous day and leave it in the fridge for one night
Calories and nutrition
Calories: 498 Carbo: 50,9 g Protein: 39.3 g Fat: 13,1 g