Beefsteak and Onions Recipe ingredients

To prepare this Beefsteak and Onions Recipe, first a steak from the rump or the top round will answer very well; by laying it on the meat board and beating it for two minutes with a meat hammer or wooden potato masher, it will be made more tender. Have the cut from 1 1/4 to 1 1/2 inches in thickness. Put in a frying-pan 2 tablespoonfuls of butter, and when it is hot, not brown, lay in the steak and cook ten minutes, not too fast or it will burn the butter and meat. Turn and cook on the other side the same length of time, taking care in turning that the meat is not pricked, as the juices must be kept in as much as possible. After it has been turned it may be sprinkled with salt and pepper; there is then little danger of the salt extracting the juice.

Before cooking the steak prepare 1 pint of medium-sized onions; boil them rapidly for twenty minutes in slightly salted water. Drain them well, and slice in thin, even slices. Dish the steak on a hot platter and set it in the oven to keep hot. Put the sliced onions in the frying-pan and fry in the butter and meat juice until a golden brown; season with pepper and a little salt, and add 2 teaspoonfuls of wine or tarragon vinegar. Stir gently, keeping the onion slices as whole as possible. Pour this around the hot steak, and sprinkle finely minced parsley over all.

A good effect, both for the palate and the eye, is obtained by the addition of a half dozen freshly cooked, small young beets. Slice or dice thin, and add to the onion sauce just before serving it, letting them remain long enough to get hot, but not long enough to lose their bright color.