Beef & Onion Venetian
Tender beef sliced thin and seared fast, then braised with a mountain of caramelized onions and a splash of wine vinegar. This is the soul of fegato alla veneziana without the liver — rich, savory, and done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or tenderloin, thinly sliced
- 3 whole yellow onions, large
- 2 tbsp white wine vinegar
- ⅓ cup dry white wine
- 2 tbsp fresh parsley, chopped
- 1 pinch salt and black pepper
Instructions
- 1
Slice onions into thin half-moons. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, ~1 minute.
- 2
Add onions and a pinch of salt, stirring occasionally, until deep golden and very soft, 10–12 minutes. Transfer to a plate.
- 3
Pat beef dry. Add another tbsp oil to the skillet over high heat until it smokes lightly, ~90 seconds.
- 4
Sear beef in a single layer 60–90 seconds per side without moving. Season with salt and pepper. Remove to a plate.
- 5
Return onions to the skillet, add wine and vinegar, scraping the bottom to loosen browned bits. Simmer 2 minutes.
- 6
Return beef and any juices to the pan, toss gently, and remove from heat. Garnish with parsley and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- wooden spoon
- cutting board
- chef's knife
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