German Style Sauted Beef
Experience the bold, comforting flavors of **German Style Sautéed Beef**, a dish that brings rustic European charm to your table. This quick and hearty recipe features tender, thinly sliced beef sirloin seared to perfection, then simmered in a rich, tangy sauce made with caramelized onions, garlic, German mustard, and a splash of white wine vinegar. A silky roux binds the beef stock into a luscious gravy, ensuring each bite is packed with flavor. Ready in just 40 minutes, this dish is ideal for busy weeknights but refined enough for special occasions. Serve it over traditional spätzle, creamy mashed potatoes, or buttery egg noodles, and finish with a sprinkle of fresh parsley for a vibrant touch. Whether you're seeking a taste of authentic German cuisine or simply craving a satisfying beef dinner, this recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams Beef sirloin (thinly sliced)
- 1 large Yellow onion (sliced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons German mustard (or Dijon mustard)
- 250 milliliters Beef stock
- 1 tablespoon White wine vinegar
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Olive oil
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
Instructions
Pat the beef slices dry with a paper towel and season with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the beef slices in batches (do not overcrowd the pan) and sear for about 1-2 minutes on each side until browned. Remove the beef and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the sliced onion and sauté for 4-5 minutes until softened and lightly caramelized.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Sprinkle the flour over the onions and garlic, stirring well to coat evenly. Cook for 1-2 minutes to create a roux.
Slowly pour in the beef stock, whisking continuously to prevent lumps from forming.
Stir in the mustard and white wine vinegar, and bring the mixture to a gentle simmer.
Return the seared beef slices to the skillet, ensuring they are coated with the sauce. Let the beef simmer in the sauce for 5-7 minutes until tender.
Taste and adjust seasoning with additional salt or black pepper if needed.
Garnish with freshly chopped parsley and serve hot over egg noodles, mashed potatoes, or spätzle (German egg noodles).
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
