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Swabian Braised Steak


6 small club steaks, about 1" thick
1/4 pound sweet butter
salt and pepper
3 medium-sized onions, chopped
Cooked Sauerkraut
Spaetzle, sautéed in butter
diced fried bacon
6 or 8 tiny fried Bratwurst or link sausage

Pound steaks lightly, flattening them just a little. Heat butter in a large heavy skillet and when bubbling subsides, brown steaks 3 or 4 minutes on each side if you like them rare, 5 or 6 minutes for medium to medium well done.

Remove to a heated platter and fry chopped onions in same butter until golden brown. Sprinkle steaks with salt and pepper and top with fried onions. Arrange sauerkraut on one side of platter and Spaetzle on the other. Top the sauerkraut with a sprinkling of bacon and the sausages.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.