German Beef & Onion Skillet
Tender seared beef with caramelized onions and a tangy vinegar-mustard glaze — the weeknight version of rinderbraten. No low-and-slow required; just a hot skillet and 20 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs beef sirloin or strip steak, cut into 4 steaks (1.5 inches thick)
- 2 large yellow onions, sliced into thick rings
- ¾ cup beef broth
- 3 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp tomato paste
- ½ tsp caraway seeds (optional, authentic touch)
Instructions
- 1
Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear steaks 2 minutes per side without moving — they should be deeply browned. Transfer to a plate.
- 4
In the same skillet, add onions and a pinch of salt. Cook over medium-high, stirring occasionally, until edges char and soften, about 5 minutes.
- 5
Whisk together broth, vinegar, mustard, tomato paste, and caraway seeds. Pour into the skillet and scrape up any browned bits.
- 6
Return steaks to the skillet. Simmer over medium for 3 minutes until sauce thickens and coats the meat. Season with salt and pepper to taste.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- paper towels
- wooden spoon or spatula
- small bowl or measuring cup for whisking sauce
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