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Dr. Digit's Bavarian Steak With Onions

Dr. Digit's Bavarian Steak With Onions comes together with Butter Clarified, Butter, Flour, and Beef Bouillon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   Sprinkle the steaks with pepper on both sides and set aside.

2. 2

   Saute the bacon in a skillet until it has become cooked and translucent, but not totally crispy.

3. 3

   Remove the bacon and set aside.

4. 4

   Add the Tb of clarified butter to the bacon fat in the pan, and over medium-high heat, saute the onion slices until they are golden brown.

5. 5

   With a slotted spoon, remove the onions from the pan and set aside.

6. 6

   Saute the steaks in the fat, about 3 minutes a side.

7. 7

   Sprinkle with salt, add the other Tb of butter to the pan, and saute for an additional minute on each side.

8. 8

   Remove the steaks to a heated platter. (Optional: Sprinkle the flour into the saute pan, and cook, stirring constantly, until it becomes a bit brown.)

9. 9

   Now stir in the beef bouillon and scrape up all the flavorful brown bits from the bottom of the pan. Strain into a sauceboat.

10. 10

    Arrange the steaks, one each in the middle of a warm plate.

11. 11

    Put the cooked sauerkraut on one side, covered with a couple of the strips of bacon, and Spatzle on the other.

12. 12

    Pour the pan gravy over the Spatzle, put the fried onions on top of the steaks, and serve.