Beefsteak

How to make it

1. 1

   The meat is freed of sinews and membranes, wiped with the meat cloth, pounded and cut into slices a good finger's thickness across the grain; pounded and shrunk.

2. 2

   Moisten the mallet and board with a little cold water; fry the meat at once over high heat on a thoroughly hot pan greased with 1 teaspoon of butter; shake the pan often. The pieces must be turned with a spatula and seasoned. Fry 4 to 5 min. on each side. A clean pan for each frying!

3. 3

   The butter is browned lightly, and in it the finely sliced onion is browned — slice the onion crosswise; 2 tablespoons of water and 1 teaspoon of cold butter are added; simmer gently for a few minutes, and pour over the meat.

4. 4

   NB. If some prefer to fry the steak the old-fashioned way, simply use that much more butter, but it will not turn out better. Make sure the meat is tender. The true tenderloin is best, but the steaks come out small. The false tenderloin, round steak and flank steak also turn out well provided the meat has hung long enough after the animal was slaughtered.

5. 5

   NB. Brown the onion first and keep it warm in a cup, otherwise the steak turns cold while the onion browns.

6. 6

   To make a good steak the pan must be thoroughly hot, the meat thoroughly dry, the frying must go quickly, and not too many pieces at a time in the pan, so as not to cool it down too much. Fry the steak immediately before it is to be served.

7. 7

   For each pan of steak fried, deglaze the pan with a couple of spoonfuls of water or stock. This jus is poured over the steak. Serve with vegetables and baked potatoes.